Eye fillet steak, smoked eggplant pureé and grilled okra

"Okra is a very typical ingredient used in Mineira cuisine (named after the Brazilian state where I come from – Minas Gerais). I have lots of affectionate memories of the times my grandmother and mother cooked it for me. As a great Brazilian, I am also a meat person, so this dish is a combination of things that I love."

Eye fillet steak, smoked eggplant pureé and grilled okra Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• 2 grass-fed centre cut eye fillet steaks, about 250 g each
• 2 eggplants
• 50 ml extra-virgin olive oil, plus extra to serve
• salt and pepper, to taste
• duck fat, for cooking
• 200 g – 300 g okra, halved lengthways
• lemon wedges, to serve

Resting time: 10 minutes

Instructions

1. Preheat the oven to 190˚C. Remove the steaks from the refrigerator 30 minutes before cooking.
2. Meanwhile, place the eggplant directly on an open flame, or on a chargrill barbecue and cook, turning occasionally until blackened and blistered. Remove from the heat, and when cool enough to handle, remove the blackened skin and place the flesh in a blender or food processor with the olive oil and salt. Blend until smooth and well combined.
3. Heat a heavy–based oven proof frying pan over high heat, then add a little duck fat. Season the steaks with salt and pepper and cook for 2–3 minutes on each side, then transfer the pan to the oven and cook for 3–5 minutes. Remove and rest on a wire rack over a tray for 10 minutes.
4. Heat a heavy based frying pan over high heat. Cook the okra, cut–side down and cook until the edges are starting to blacken. Turn and cook other side briefly. Remove and season with a little salt.
5. Thickly slice the rested steak and serve with the eggplant puree, grilled okra and a drizzle of olive oil.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

High Steaks

Watch The Full Episode Here

G

Watch The Full Episode Here

G