For my last trick I will create a delicious strip steak…tada! It was too.

The strip steak has a bit of bite to it so paired with the super soft roasted eggplants the textures were just right, the smokiness from the spices on the steak paired well with the roasted skins of the eggplants and the added freshness of the tomato and onion salad sealed the deal for a 3rd success for the night.

NY strip steak with twice cooked baby eggplants

Baby eggplants are such a treat and the meaty veg pairs really well with red meat
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Bistro
Servings 4 people
Calories 761 kcal


  • 1 pack baby eggplants or regular eggplant cut into cubes
  • oil for roasting I used mac nut oil
  • 1 NY strip steak
  • 1 tsp whole coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • oil for frying same as above
  • salt and pepper to taste
  • 1 to mato chopped
  • 1/4 onion diced
  • 1 tsp parsley chopped
  • olive oil


  • Preheat the oven to 180 degrees C. Toss the eggplants in the oil and place into the oven for 40 minutes or until soft. In the meantime coat the steak in the spices and set aside.When the egg plants are ready, remove from the oven. Heat a pan nice and hot with a bit of oil and sear the steak for 1 minute on each side (the strip steak is cut thin so it should cook a perfect medium rate at this stage. Add a bit more oil and throw in the eggplants and toss in the seasoned pan. If you would like your steak done a bit more, slice and toss it in at this point. Mix together the tomato, onion, parsley and olive oil. Season everything an serve together.

This is the 3rd in the series of posts with meat sponsored by Checkers. For the first 2 look here and here

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