Cheats XO Beef with Burnt Eggplant
Grace Thomas
Rated 5.0 stars by 1 users
Servings
4
Cook Time
55 minutes
Ingredients
- 2 eggplants, cut into 4 wedges each
- 4 x 250g Right to Roam beef strip steaks, boneless
- 2 tsp Chinese 5 spice
- tsp sea salt
- 2 bunches Chinese Broccoli
- 2 tsp Squeaky Gate extra virgin olive oil (The All Rounder)
- Microgreens or coriander leaves, to serve
- 100g pancetta, finely diced
- 2 golden shallots, finely diced
- 4 cloves garlic, minced
- 5cm ginger, minced
- 3 tsp dried chilli flakes
- 1/2 tsp shrimp paste
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- ¾ cup vegetable oil
Cheats XO Sauce
Directions
- Ignite charcoal in the FUSION BBQ.
Season the steaks by sprinkling over salt and Chinese 5 spice. Rub into the beef and allow to sit and marinade and come up to room temperature.
Place eggplant wedges straight onto grill and cook, turning sides, for 10 minutes until grilled all over. Set aside on a plate.
While the eggplant is cooking, make the XO sauce. Place a frying pan over medium heat. Add the pancetta and cook for 5 minutes, allowing the fat to render out and the pancetta to crisp up. Add the shallot, garlic, ginger and chilli paste and cook, stirring, for 2 minutes, until golden and fragrant. Add the shrimp paste, soy sauce, brown sugar and rice wine vinegar and cook for a further 2 minutes until fragrant. Add as much vegetable oil as you need to allow the ingredients to cook in the fat and crisp up.
To cook the Right to Roam beef strip steaks, place directly onto the BBQ. Cook for 3-4 minutes on each side, or until cooked to your liking. Set aside to rest for 10 minutes.
Add the Chinese greens to the grill to char and become tender. Place into a bowl and drizzle over some olive oil.
Divide the steak, BBQ’d eggplant and Chinese greens between plates. Spoon over XO sauce to serve, and garnish with some micro greens.
