[Mother’s Day] NZ Peppered Sirloin Steak & Agrodolce Eggplant

• Meanwhile, cut eggplant lengthwise into quarters. • Place eggplant on a second lined oven tray, season with salt and add a generous drizzle of olive oil. • Roast until tender, 25-30 minutes.

TIP: Adding enough oil will ensure the eggplant softens in time.

• While eggplant is roasting, trim baby broccoli, halving any thicker stalks lengthways. • Thinly slice garlic. Roughly chop parsley and walnuts. Zest lemon to get a pinch then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, currants and walnuts until fragrant, 1-2 minutes. • Transfer to a small bowl then add parsley, lemon zest, brown sugar and a good squeeze of lemon juice. Season with salt and pepper. Set aside.

• In a medium bowl, combine sirloin steak, the cracked black pepper, a pinch of salt and a drizzle of olive oil. • Return pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, cook steak for 5-6 minutes each side for medium, or until cooked to your liking. Using tongs, hold steak upright and sear fat until golden, 1 minute. • Remove steak from pan, cover and rest for 5 minutes.

• While steak is resting, wash out pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, until tender, 5-6 minutes. Add a squeeze of lemon juice. Season to taste.