Seared bavette steak with baba ganoush & pomegranate

Name: Seared bavette steak with baba ganoush & pomegranate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 350 g packs 2 British Beef Bavette Steaks; 3 aubergines; 2 tbsp olive oil; 1 pomegranate, seeds; 2 unwaxed lemons, juice of 2, zest of 1; 1 clove/s garlic; 3 tbsp Cooks’ Ingredients Tahini; 150 g pack wild rocket; 50 g pistachio kernels, roughly chopped; Crusty bread, to serve

A plentiful platter full of smokiness and zing – perfect for easy weeknight sharing, or a relaxed barbecue.

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HealthyHigh protein1 of your 5 a day5 plant varieties

Serves6
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 350g packs 2 British Beef Bavette Steaks
3 aubergines
2 tbsp olive oil
1 pomegranate, seeds
2 unwaxed lemons, juice of 2, zest of 1
1 clove/s garlic
3 tbsp Cooks’ Ingredients Tahini
150g pack wild rocket
50g pistachio kernels, roughly chopped
Crusty bread, to serve

Remove the steaks from the fridge 30 minutes before cooking. Preheat the grill to high. Cook the whole aubergines on a rack under the hot grill for a 10-15 minutes, turning often, until charred all over and soft inside. Set aside in a bowl. Pat the steaks dry with kitchen paper, season generously, then rub all over with 1 tbsp oil.
Place a large frying pan over a high heat. When hot, sear the steaks for 2-3 minutes each side for rare, depending on thickness, until browned all over. Transfer onto a plate to rest for at least 5 minutes. Mix the pomegranate seeds in a bowl with the juice of 1 lemon and the remaining oil. Season.
Carefully remove and discard the aubergine stalks and skins, then roughly chop and put the flesh into a large bowl. Add the lemon zest and remaining juice, the garlic and tahini, then season and mix with a fork to make a rough purée. Spoon the warm baba ganoush onto a large platter.
Slice the steak as thinly as possible across the grain. Arrange on top of the baba ganoush. Spoon over some lemony pomegranate, and top with some rocket and pistachios. Serve the remaining rocket, pomegranate and pistachios alongside as a salad. Delicious with crusty bread to mop everything up.

Typical values per serving (excluding bread) when made using specific products in recipe