You've got to try this now! I bought a ginormous prime rump steak from my local butcher HG Walter and decided to do a sharer meal which would be perfect for a relaxed dinner party. The steak is of such quality that a simple season is all it really needs to steal the show, however the aubergine I could be creative with. I halved the vegetables and baked them in the oven for around 30 minutes until they are soft and beautifully coloured. Aubergine's go particularly well with the earthy, nuttiness of tahini so I made a simple sauce using natural yogurt, olive oil and garlic which slathered on beautifully. I couldn't resist adding pomegranate seeds, they bring much needed colour and bursts of flavour. This dish is very simple to prepare but delivers big for your tastebuds!
600g+ prime rump steak
100g natural yogurt
1 garlic clove, minced
100g pomegranate seeds
Parsley, to serve
Salt & pepper
Preheat the oven to 200C.
Slice the aubergines in half lengthways, drizzle with olive oil and season using salt and pepper. Pop in the oven, skin side down, and bake for around 30 minutes or until soft.
Meanwhile, make the sauce for the aubergine by combining the tahini, natural yogurt, garlic, and 1 tbsp olive oil in a bowl. Stir thoroughly, if the consistency is too thick add more olive oil. Taste for seasoning and then set aside.
Over a medium/high heat add a glug of olive oil to a large frying pan. Rub the steak with olive oil, salt and pepper, then add to the hot pan. Cook for 2-3 minutes on each side for medium rare. Once done, move the steak to a dish and cover with foil, let rest for 10 minutes.
Take the aubergine out of the oven and allow to cool for a few minutes. Transfer to a serving dish and cover with the tahini sauce. Sprinkle with pomegranate seeds and parsley to finish.
Slice the steak into chunky pieces and serve immediately with the aubergine.