Recipe Information
Servings: 4
Cook Time: 55 minutes
Ingredients
- 2 eggplants, cut into 4 wedges each
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4 x 250g (8.82 oz) Beef strip steaks, boneless
- 2 tsp Chinese 5 spice
- tsp sea salt
- 2 bunches Chinese Broccoli
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2 tsp Extra virgin olive oil
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Microgreens or cilantro leaves, to serve
Cheats XO Sauce
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100g (3.53 oz) pancetta, finely diced
- 2 golden shallots, finely diced
- 4 cloves garlic, minced
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5cm (1.97 in) ginger, minced
- 3 tsp dried chilli flakes
- 1/2 tsp shrimp paste
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- ¾ cup vegetable oil
Directions
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Ignite charcoal in the FUSION™ Grill.
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Season the steaks by sprinkling over salt and Chinese 5 spice. Rub into the beef and allow to sit and marinade and come up to room temperature.
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Place eggplant wedges straight onto grill and cook, turning sides, for 10 minutes until grilled all over. Set aside on a plate.
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While the eggplant is cooking, make the XO sauce. Place a frying pan over medium heat. Add the pancetta and cook for 5 minutes, allowing the fat to render out and the pancetta to crisp up. Add the shallot, garlic, ginger and chilli paste and cook, stirring, for 2 minutes, until golden and fragrant. Add the shrimp paste, soy sauce, brown sugar and rice wine vinegar and cook for a further 2 minutes until fragrant. Add as much vegetable oil as you need to allow the ingredients to cook in the fat and crisp up.
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To cook the beef strip steaks, place directly onto the Grill. Cook for 3-4 minutes on each side, or until cooked to your liking. Set aside to rest for 10 minutes.
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Add the Chinese greens to the grill to char and become tender. Place into a bowl and drizzle over some olive oil.
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Divide the steak, Grilled eggplant and Chinese greens between plates. Spoon over XO sauce to serve, and garnish with some micro greens.