Steak & aubergine salad served on an oval plate

Steak & aubergine salad

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(11 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

Rustle up this protein-packed salad in just 25 minutes. Made with sirloin steak, fried aubergine and feta in a zesty dressing, it makes a great summer dish

Nutrition and extra info

Nutrition: Per serving

  • kcal455
  • fat30g
  • saturates9g
  • carbs20g
  • sugars4g
  • fibre6g
  • protein23g
  • salt0.7g


  • 1 aubergine, halved lengthways, cut into thin slices



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 3½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 sirloin steak
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 100g lamb’s lettuce
  • 50g feta, cut into cubes



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

For the dressing

  • 1 green chilli, halved and chopped
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ small pack coriander, plus extra leaves to serve
  • ½ small pack mint, plus extra leaves to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.

  2. Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.

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Comments, questions and tips

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Lottski's picture
7th Jul, 2020
This is delicious. I didn't have lambs lettuce, so used a mix of watercress, baby spinach and rocket. So yummy.
Che Guevaraa's picture
Che Guevaraa
24th Jan, 2020
This is yummy! The chilli dressing has a good kick but the feta cools it down. I would definitely make this again.
11th Aug, 2018
Made this for 12 people (!) 11 Frenchies (!!!) Who were a tad sceptical of 'le rosbeefs' cooking skills. But it was voted the best lunch of the week holiday! I added homemade croutons made from baguette from the local boulangerie and infused with rosemary from the garden, just to add a bit of crunch. Merci for the recipe!
2nd Jul, 2018
Loved this recipe! we've made it a few times in a couple of weeks as its so simple, tasty and summery! the ingredient amounts are bang on and so was the timing for prep and cooking. Definitely recommend it :)
24th Jun, 2018
This was delicious! I did about 100g feta as I am a big fan but otherwise followed the recipe. It took a while to assemble everything and I ended up with a bit of a stack of washing up but otherwise very straightforward. Lovely flavour combinations and perfect for a summer evening.
11th May, 2019
Are there any suggestions on what I can use instead of Feta if I want to keep this dairy free? Thanks!
goodfoodteam's picture
13th May, 2019
Thanks for your question. This salad is full of punchy flavours so we'd say it's ok just to leave it out. Sprinkle with a little sea salt at the end to replace the saltiness of the feta.
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