Beef New York Strip Steak with Baba Ghanoush

By Beef + Lamb NZ
Beef New York Strip Steak with Baba Ghanoush
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef New York Strip Steaks

Baba Ghanoush

  • 1 medium eggplant
  • 1 clove garlic, crushed
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp tahini
  • Pinch ground cumin
  • Juice of ½ lemon
  • 2 Tbsp oil

To serve

  • 3.5oz punnet cherry tomatoes, halved
  • ½ cup mint leaves, roughly chopped
  • 1 tsp white wine vinegar
  • 2 Tbsp extra virgin olive oil
  • 4 pieces pita bread, grilled on the barbecue until hot
  • ½ head baby cos lettuce, leaves separated
  • Basil pesto


Start by making the baba ghanoush. Preheat barbecue grill. Roast eggplant over barbecue grill or open flame, turning regularly, until it starts to collapse and the skin is quite black, about 15 minutes. Set aside to cool. Remove every bit of skin and discard, then very quickly rinse eggplant under cold water. Press flesh with the back of a spoon or potato masher to remove excess liquid, or place in a colander to drain. Chop flesh and place in a bowl with garlic, parsley, tahini and cumin and stir to combine. Stir in lemon juice and oil. 

To cook the steaks heat a barbecue until hot. Rub steaks with a little oil, season, and place on the barbecue with a space between each. Barbecue for 3 minutes on each side for medium-rare steaks. Move steaks to a warm plate and cover loosely with foil. Leave to rest for 5 minutes. Season as required.

To serve:

In a bowl, combine tomatoes and mint. Drizzle over vinegar and oil and season to taste. Plate steaks with pita bread, baba ghanoush, cos lettuce leaves, and tomato salad. Top with a little basil pesto.