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All Dressed Up: Grilled Sirloin Steak recipe from Spier.

The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a gourmet level?

Spier shares a recipe on how to dress-up your grilled sirloin steak by serving it with roasted aubergines and a sprinkle of punchy gremolata. 

Prepare for a feast of note! 

Serve your grilled sirloin with roasted aubergines a sprinkle of punchy gremolata, and a glass of Spier’s 21 Gables Cabernet Sauvignon, for a feast of note. If you dress your whole, roasted aubergines with a drizzle of extra virgin olive, it results in marrow-like flesh with a deeply aromatic, exquisite taste that makes for a smooth, delicious puree – a great accompaniment for steak. Grilled sirloin steak with roasted aubergine puree and gremolata (serves 4)

Ingredients: 2 large aubergines Extra virgin olive oil (for drizzling and frying) salt & pepper 1 small bunch Italian parsley (finely chopped) 1 clove garlic (finely grated) rind of one small lemon (finely grated) 250 g sirloin steak (per person) your choice of pan-fried greens for serving - tender stem broccoli is a good choice

Method: Preheat the oven to 230 °C. Use a fork to poke holes here and there across the aubergines. Place the aubergines on a wire rack on top of a baking tray lined with foil, then roast for 1 hour. Remove and leave to cool slightly, then peel carefully and discard the blackened skins. Transfer the tender flesh to a blender or small processor, add a splash of olive oil and season with salt & pepper, then process to a smooth puree. Set aside.

For the gremolata: Mix the chopped parsley, garlic and lemon rind in a small bowl and season with salt & pepper. Set aside. For the steaks: Brush the steaks on all sides with olive oil and season with salt & pepper. Heat a griddle pan to smoking hot, then grill on both sides for about 7 minutes in total until medium rare (or adjust to your liking). Remove the steaks and let them rest for 3 minutes. To serve, plate some warmed aubergine puree, top with rested grilled steak and pan- fried greens, sprinkle with the gremolata and a drizzle of extra virgin olive oil, and serve at once.

About the wine:  Spier 21 Gables Cabernet Sauvignon provides an abundance of cassis and violets with concentrated aromas of cedar and pencil lead. A full-bodied wine with a concentrated structure and opulent finish.

For more information about the wine, please visit: https://www.spier.co.za/shop/products/21-gables-cabernet-sauvignon-2016

To enjoy this wine at a discount, join the Spier Wine Club, which offers discounts on wine, hotel accommodation, delicious farm fare, complimentary wine tastings and more. As a member, you’ll also get invites to special Wine Club member events. Read more about the benefits and how to apply on www.spier.co.za/shop.

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