Flat Iron Steak

Replying to @Amelia Foster Since it’s aubergine season, here’s our Roast Aubergine recipe, amended slightly for you to make at home. RECIPE Ingredients – For the aubergine: * 4 large aubergines (should weigh 1.3kg approx.) * 750ml + Olive oil * 1tbsp fine sea salt For the tomato sauce: * 1 tin best quality chopped tomatoes * 1 tsp salt * 1 tsp sugar * 1 tbsp extra virgin olive oil * 1 sprig basil Other: * 1 x 125g ball buffalo mozzarella * 2 egg yolks * 125g grated Parmigiano Reggiano * ½ bunch basil * Sea salt Utensils – * 28x21cm roasting tray (at least 5cm deep) * Colander * Kitchen paper * Large bowl * Large pan * Saucepan Method – 1. Start by slicing the aubergines lengthways, they should be 5mm to 7mm thick. 2. Layer the slices in a large bowl (or colander), sprinkling each layer lightly with salt. This is to draw out the moisture and prevent the aubergine from tasting bitter. 3. Heat the olive oil in a large pan to 180 degrees – ideally use a thermometer to check. 4. Pat dry the slices with kitchen paper or towel. 5. Fry in small batches until golden brown but still soft, approximately 5 to 7 minutes per batch. This is laborious but key to the recipe. 6. Remove from the fryer. Drain in a colander until cool and then rest on kitchen paper. 7. Allow the oil to cool and keep for another use. 8. Next, make the tomato sauce. Place all the ingredients into a saucepan and bring to a simmer. 9. Cook over a very low heat for 20 mins, stirring every so often to prevent sticking. The sauce should reduce by about half – remove from the heat when done. 10. Finally, it’s time to assemble! Divide the aubergine into 3 even piles; split the mozzarella in 3; divide the grated parmesan into 3 piles, with 1 slightly larger than the other 2; split the basil leaves into 2 even piles. 11. Mix the 2 egg yolks into the tomato sauce and put to one side. 12. Take your roasting try and start by evenly laying out one pile of cooked aubergine. On top of that, layer 1/3 of the tomato sauce, then 1 part of the mozzarella (torn into smaller pieces), then add 1 pile of basil leaves. Finally, sprinkle over 1 of the smaller piles of parmesan. 13. Repeat – layer all of the ingredients again, in the same order. 14. For the third and final layer, start by evenly laying out the final pile of aubergine, followed by the last of the tomato sauce, mozzarella and finish with the large pile of parmesan. 15. Bake at 160 for ~20-30 minutes until golden brown on top. Serve and enjoy! #recipe #steakdinner #athome #sidedish #aubergine #flatironsteak