Seared bavette steak with baba ganoush & pomegranate

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.