Serves: 4 - Prep 10 minutes - Cooking 15 minutes
2 tbsp caster sugar
1 1/2 tbsp mirin
1 1/2 tbsp sake
1/2 cup red or white miso paste
1 cup (250ml) reduced-salt soy sauce
1/4 cup (60ml) fresh lemon juice
1 tbsp fresh ginger, peeled and finely grated
2 tsp sesame oil
500 g Coles Australian Beef Fillet Steak, cut into 4 x 125g pieces
Olive oil, for brushing
4 x 90 g eggplant, halved lengthways
2 spring onions, thinly sliced
- Preheat a barbecue on medium-high heat. In a small saucepan, bring the sugar, mirin, sake, and 1 1/2 tablespoons of water to a simmer over medium heat, whisking to dissolve the sugar. Stir in the miso, reduce heat to low, and simmer for 2 minutes or until the miso sauce has thickened slightly.
- In a small baking dish, whisk the soy sauce, lemon juice, ginger, and sesame oil to blend. Set the soy-ginger sauce aside.
- Season the beef fillets with salt and pepper. Lightly coat the fillets with olive oil. Barbecue for 3 minutes each side or until fillets are caramelised on the outside and reach an internal temperature of 50°C. Immediately transfer the fillets to the baking dish with the soy-ginger sauce, turning occasionally to coat.
- Meanwhile, coat eggplant halves with olive oil. Barbecue, skin-side down, for 8 minutes or until the skins are heavily charred. Turn the eggplant halves over and grill for 4 minutes or until grill marks form and the flesh is very tender.
- Transfer eggplant halves to a platter or four dinner plates and brush generously with miso sauce. Remove the fillets from the soy-ginger sauce. Slice the fillets and arrange around the eggplants halves. Serve with spring onions sprinkled over top and the soy-ginger sauce as a dip for the beef and eggplant.