SBS Food

www.sbs.com.au/food

Eye fillet steak, smoked eggplant pureé and grilled okra

"Okra is a very typical ingredient used in Mineira cuisine (named after the Brazilian state where I come from – Minas Gerais). I have lots of affectionate memories of the times my grandmother and mother cooked it for me."

Eye fillet steak, smoked eggplant pureé and grilled okra

Eye fillet steak, smoked eggplant pureé and grilled okra Credit: Kitti Gould

  • serves

    2

  • prep

    10 minutes

  • cook

    20 minutes

  • difficulty

    Mid

serves

2

people

preparation

10

minutes

cooking

20

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of High Steaks

High Steaks

Watch The Full Episode Here
G
Watch The Full Episode Here
G

Ingredients

  • 2 grass-fed centre cut eye fillet steaks, about 250 g each
  • 2 eggplants
  • 50 ml extra-virgin olive oil, plus extra to serve
  • salt and pepper, to taste
  • duck fat, for cooking
  • 200 g – 300 g okra, halved lengthways
  • lemon wedges, to serve
Resting time: 10 minutes

Instructions

  1. Preheat the oven to 190˚C. Remove the steaks from the refrigerator 30 minutes before cooking.
  2. Meanwhile, place the eggplant directly on an open flame, or on a chargrill barbecue and cook, turning occasionally until blackened and blistered. Remove from the heat, and when cool enough to handle, remove the blackened skin and place the flesh in a blender or food processor with the olive oil and salt. Blend until smooth and well combined.
  3. Heat a heavy–based oven proof frying pan over high heat, then add a little duck fat. Season the steaks with salt and pepper and cook for 2–3 minutes on each side, then transfer the pan to the oven and cook for 3–5 minutes. Remove and rest on a wire rack over a tray for 10 minutes.
  4. Heat a heavy based frying pan over high heat. Cook the okra, cut–side down and cook until the edges are starting to blacken. Turn and cook other side briefly. Remove and season with a little salt.
  5. Thickly slice the rested steak and serve with the eggplant puree, grilled okra and a drizzle of olive oil.
 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of High Steaks

High Steaks

Watch The Full Episode Here
G
Watch The Full Episode Here
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 19 June 2024 3:39pm
By Aline de Freitas
Source: SBS



Share this with family and friends