Home Let's Eat All Things Food All Dressed Up: Grilled Sirloin Steak with Gremolata and Aubergine Puree

All Dressed Up: Grilled Sirloin Steak with Gremolata and Aubergine Puree

The next time you plan to enjoy a juicy, lazy-aged steak, why not add some delicious extras to elevate your dish to a gourmet level?

Serve your grilled sirloin with roasted aubergines a sprinkle of punchy gremolata, and a glass of Spier’s 21 Gables Cabernet Sauvignon, for a feast of note. If you dress your whole, roasted aubergines with a drizzle of extra virgin olive, it results in marrow-like flesh with a deeply aromatic, exquisite taste that makes for a smooth, delicious puree – a great accompaniment for steak.


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Grilled sirloin steak with roasted aubergine puree and gremolata

(serves 4)



2 large aubergines

Extra virgin olive oil (for drizzling and frying)

salt & pepper

1 small bunch Italian parsley (finely chopped)

1 clove garlic (finely grated)

rind of one small lemon (finely grated)

250 g sirloin steak (per person)

your choice of pan-fried greens for serving – tender stem broccoli is a good choice


Preheat the oven to 230 °C. Use a fork to poke holes here and there across the aubergines. Place the aubergines on a wire rack on top of a baking tray lined with foil, then roast for 1 hour. Remove and leave to cool slightly, then peel carefully and discard the blackened skins. Transfer the tender flesh to a blender or small processor, add a splash of olive oil and season with salt & pepper, then process to a smooth puree. Set aside.

For the gremolata:

Mix the chopped parsley, garlic and lemon rind in a small bowl and season with salt & pepper. Set aside.

For the steaks:

Brush the steaks on all sides with olive oil and season with salt & pepper. Heat a griddle pan to smoking hot, then grill on both sides for about 7 minutes in total until medium rare (or adjust to your liking). Remove the steaks and let them rest for 3 minutes.

To serve, plate some warmed aubergine puree, top with rested grilled steak and pan-fried greens, sprinkle with the gremolata and a drizzle of extra virgin olive oil, and serve at once.



About the wine:

Spier 21 Gables Cabernet Sauvignon provides an abundance of cassis and violets with concentrated aromas of cedar and pencil lead. A full-bodied wine with a concentrated structure and opulent finish.

For more information about the wine, please visit:


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