Eye fillet steak, smoked eggplant pureé and grilled okra

Instructions

1. Preheat the oven to 190˚C. Remove the steaks from the refrigerator 30 minutes before cooking.
2. Meanwhile, place the eggplant directly on an open flame, or on a chargrill barbecue and cook, turning occasionally until blackened and blistered. Remove from the heat, and when cool enough to handle, remove the blackened skin and place the flesh in a blender or food processor with the olive oil and salt. Blend until smooth and well combined.
3. Heat a heavy–based oven proof frying pan over high heat, then add a little duck fat. Season the steaks with salt and pepper and cook for 2–3 minutes on each side, then transfer the pan to the oven and cook for 3–5 minutes. Remove and rest on a wire rack over a tray for 10 minutes.
4. Heat a heavy based frying pan over high heat. Cook the okra, cut–side down and cook until the edges are starting to blacken. Turn and cook other side briefly. Remove and season with a little salt.
5. Thickly slice the rested steak and serve with the eggplant puree, grilled okra and a drizzle of olive oil.