Ali Nazik Steak Supper

This sophisticated steak supper is a spin on a delish Turkish dish called Ali Nazik; fabulously creamy smoked aubergine, mixed with yogurt and then topped with juicy sliced steaks and a fiery chilli butter. It’s very rich so you don’t need much meat. I love mine with a green salad and glass of white wine. Traditionally this would be made with a loin of lamb, which is such a special cut and equally fabulous to cook.


  1. Prick the aubergines a few times with knife and then chuck them straight onto a gas flame or BBQ and leave to char for about 10-12 minutes. Turn them every couple of minutes so that they cook evenly. You want them to look burnt and a little battered on the outside and be lovely and tender inside. Leave them to cool and then peel off and discard the burnt skin.
  2. Finely chop the aubergine flesh and chuck it into a mixing bowl. Add the yogurt, garlic, lemon and a good pinch of salt. Mix together and arrange over two serving plates.
  3. Preheat the BBQ to high or frying pan to high. Rub the oil all over the steak and season well with salt. BBQ for 2-3 minutes a side until charred on the outside and rare inside. Place onto a warm dish and leave to rest for a few minutes whilst you finish the dish.
  4. Melt the butter in a small saucepan over a medium heat. Add the Turkish pepper flakes and a pinch of salt. Mix well and remove from the heat.
  5. Slice up the cooked steaks and arrange them over the aubergine. Drizzle over the butter and scatter over the parsley. Serve immediately.


Serves 2

2 aubergines
100g Greek yogurt
1 clove garlic, crushed
The juice of half a lemon
1 rid eye steak 300-350g at room temperature
2 tsp olive oil
20g butter
1 tsp Turkish pepper flakes
A small handful of finely chopped coriander leaves
Sea salt

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