BEEF STRIPLOIN WITH CURRY AND COCONUT, ROASTED EGGPLANT
Portions : 4 - Preparation : 15 minutes - Cooking time : 15 to 20 minutes
Ingredients
- 4 Québec beef striploins
- 30 ml (2 tablespoons) curry powder
- 15 ml (1 tbsp.) Gara Masala
- 30 ml (2 tbsp.) honey
- 15 ml (1 tbsp.) tomato paste
- 30 ml (2 tbsp) Montreal steak spice blend
- 15 ml (1 tbsp.) fresh ginger, chopped
- 1 lime, zest
- 90 ml (6 tbsp) coconut milk
Vegetables
- 2 jalapenos, diced
- 4 to 6 mini eggplants, round, halved
- 4 red onions, thickly sliced
- 60 ml (4 tbsp.) olive oil
- 1 mango, diced
- 2 limes, juice removed
- 1 clove garlic, minced
- salt and pepper to taste
Toppings
- 60 ml (4 tbsp.) fresh coriander leaves, chopped
- 60 ml (4 tbsp.) fresh mint leaves, chopped
- 60 ml (4 tbsp.) peanuts, caramelized and crushed
- Mango sorbet
- 4 Naan breads, toasted
Preparation
- Preheat barbecue to high.
- In a bowl, combine curry powder, Garam Masala, honey, tomato paste, steak spices, half the ginger, lime zest and coconut milk.
- Add the meat and marinate while you prepare the rest of the recipe.
- On a barbecue grill over high heat, sear the jalapenos for 3 minutes on each side. Then set aside.
- Meanwhile, brush eggplant and onion rings with olive oil and season with salt and pepper.
- On the barbecue grill, sear the eggplants and onion rings for 2-3 minutes on each side. Remove onions and set aside.
- Continue cooking eggplants, indirectly, with lid closed, for 10 minutes or until tender.
- Remove the meat from the marinade and, on the barbecue grill, sear for 2 to 3 minutes on each side.
- Continue cooking indirectly for the time required, depending on desired doneness and thickness of meat.
- Remove and let stand, wrapped in aluminum foil, for 5 minutes.
- In a bowl, combine mango, jalapenos, lime juice, garlic, olive oil, remaining ginger, salt and pepper.
- Divide the eggplants and grilled onions between each plate, and top with the mango and jalapenos salsa.
- Cut the meat into thick slices and place them in the center of the plate, add a quenelle of mango sorbet and scatter over the coriander, mint and peanuts, adding a piece of toasted Naan bread.
