Pepper Sirloin Steak & Agrodolce Eggplant for Dinner

• 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, the 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-rare, 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, tossing, until tender, 5-6 minutes. Add a squeeze of lemon juice. Season to taste.