Spicy miso-charred aubergine with rib steak

Method

1. Light the barbecue and heat until the coals are glowing white (or set a ridged griddle pan over a medium heat on the hob).
2. 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.
3. 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.
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5. 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.
6. 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.
7. 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.