Spicy miso-charred aubergine with rib steak
- June 2019
- Serves 3-4
- Hands-on time 1 hour, plus marinating and resting
A velvety, miso-charred aubergine dip is served with barbecued rib steak in this wonderful sharing dish.
We’ve also got a cracking recipe for rib steak with a pesto hollandaise sauce and crispy oven chips – you have to try it!
- Dairy-free recipes
- 26.7g (10.1g saturated)
- 7.2g (3.6g sugars)
For the charred aubergine
- 4 fat garlic cloves, crushed
- 5cm piece fresh ginger, grated
- 3 tbsp miso
- 2 tbsp chilli bean sauce (we used Lee Kum Kee)
- 1 tbsp rice wine vinegar
- Pinch dark brown sugar
- 1 tsp black peppercorns, crushed
- 2 aubergines, trimmed and quartered lengthways
For the rib steak
- 800-900g British bone-in rib steak (côte de boeuf), at room temperature
- Splash vegetable oil
- 2 spring onions, sliced
- Fresh coriander leaves
- 1 tsp sesame seeds (optional)
- Finely grated zest and juice 1 lime, plus wedges for squeezing
You’ll also need…
- Mini food processor or blender; digital probe thermometer
- Light the barbecue and heat until the coals are glowing white (or set a ridged griddle pan over a medium heat on the hob).
- Mix the garlic, ginger, miso, chilli bean sauce, vinegar, sugar, a pinch of salt and the crushed pepper in a bowl, then rub over the aubergines. Leave to marinate for 30 minutes.
- Wrap the aubergines in foil, then cook on the barbecue/pan for 40 minutes, turning every 10 minutes, until cooked through. Unwrap and return to the grill/pan to char on all sides – about 5 minutes more. Set aside in the foil to keep warm.
- Rub the steak with sea salt and black pepper, then brush with oil. For a medium steak, cook for about 6 minutes on each side, turning every 2 minutes, until the internal temperature reaches 54°C (cook it less/more depending on liking). Take off the heat and set aside to rest.
- While the steak is resting, peel off most of the blackened skin from the aubergines, leaving a little for a smoky flavour. Roughly chop the remaining flesh and put in a mini food processor or blender with any marinade in the foil and the steak resting juices. Briefly whizz to make a chunky purée.
- Spoon the aubergine onto a serving platter, then slice the steak and lay on top of the aubergine. Sprinkle with spring onion, coriander leaves and sesame seeds (if using). grate over some lime zest and squeeze over a little juice to serve.
Rib steaks are huge and aren’t cheap but if you slice one to share and serve it with other things, it goes a long way.
Char the aubergine, then cool and chill for up to 3 days. Reheat to serve.
A Chilean pinot noir.
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