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.
- 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.
- 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.
- 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.
- 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.
- Slice up the cooked steaks and arrange them over the aubergine. Drizzle over the butter and scatter over the parsley. Serve immediately.
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
1 tsp Turkish pepper flakes
A small handful of finely chopped coriander leaves