Grilled Beef with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour without any fuss. Tender ribeye steaks paired with silky grilled aubergine create a restaurant quality meal right in your own kitchen. I love using aubergine because it's packed with fiber and antioxidants that support heart health, plus it soaks up all those wonderful garlic and herb flavors beautifully. The best part? Everything grills at the same time, so you're not stuck managing multiple pans. Just brush those gorgeous purple slices with olive oil, season generously, and let the grill do the work while you relax with a glass of wine.
Ella x
Ingredients
- 4beef ribeye steaks(6 oz each, room temperature)
- 2aubergine(sliced lengthwise into 3/8-inch planks)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1lemon(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Pat the beef steaks dry with paper towels and season generously with sea salt and black pepper on both sides about 10 minutes before grilling.
Tip: Room temperature meat cooks more evenly. Seasoning ahead allows salt to penetrate the meat.
- 2
Brush aubergine slices on both sides with 2 tablespoons of olive oil and season with salt and pepper.
Tip: Salting aubergine before cooking helps draw out excess moisture.
- 3
Heat your grill to medium-high heat (about 400°F). Once hot, place aubergine slices directly on the grates and grill for 4-5 minutes per side until golden char marks form and flesh is tender. Transfer to a plate.
Tip: Don't move the aubergine too much—let it sit to develop those beautiful grill marks.
- 4
Add beef steaks to the grill and cook for 5-6 minutes on the first side without moving them. Flip once and cook another 4-5 minutes for medium-rare doneness.
Tip: Use an instant-read thermometer for 130-135°F internal temperature (medium-rare). Let meat rest 5 minutes after grilling.
- 5
While the beef cooks, warm the remaining 4 tablespoons of olive oil in a small saucepan over low heat. Add minced garlic and herb sprigs, gently warming for 2-3 minutes until fragrant but not browned.
Tip: Low heat prevents the garlic from burning and keeps the herbs' essential oils intact.
- 6
Remove the herb-infused oil from heat and stir in balsamic vinegar and red pepper flakes. Let it rest for 1 minute.
Tip: Adding vinegar to the warm oil rather than boiling it preserves the bright, acidic notes.
- 7
Arrange grilled aubergine slices on serving plates and top each with a rested beef steak. Drizzle the warm garlic-herb oil over the meat and vegetables.
Tip: The warm oil will coat the meat beautifully and enhance all the grilled flavors.
- 8
Serve immediately with lemon wedges on the side for squeezing over the dish. Discard herb sprigs before eating.
Tip: Fresh lemon brightens the rich, charred flavors of the beef and aubergine.
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