Dry-Aged Sirloin with Charred Aubergine, Heritage Tomatoes & Basil Pangrattato

This colourful sirloin steak recipe makes the most of peak-summer vegetables while allowing the quality of the beef to remain the focus. Smoky aubergine and ripe tomatoes balance the richness of the steak, while a crisp basil pangrattato brings texture and a savoury finish.

Parson’s Nose dry-aged sirloin steaks are richly flavoured and well suited to fast, high-temperature cooking.

• Serves: 4
• Preparation: 25 minutes
• Cooking: 25 minutes, plus resting

Ingredients 

For the Steak

• 4 Parson’s Nose dry-aged sirloin steaks
• 1 tbsp neutral cooking oil
• 30g unsalted butter
• 2 garlic cloves, lightly crushed
• 4 thyme sprigs
• Sea salt and freshly ground black pepper

For the summer vegetables

• 2 aubergines
• 500g mixed heritage or ripe vine tomatoes
• 1 small red onion
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp capers, rinsed
• 1 small handful basil leaves
• Sea salt and black pepper

For the basil pangrattato

• 80g day-old sourdough or good white bread
• 1 tbsp olive oil
• 1 small garlic clove, finely grated
• Finely grated zest of ½ lemon
• 2 tbsp finely chopped basil
• 20g Parmesan, finely grated

Method 

1. Remove the steaks from the fridge around 30 minutes before cooking.
2. Tear the bread into small pieces and pulse briefly in a food processor to form coarse crumbs.
3. Heat 1 tablespoon of olive oil in a frying pan. Add the breadcrumbs and cook over a medium heat for 4-5 minutes, stirring regularly, until crisp and golden.
4. Add the grated garlic and cook for another 30 seconds. Remove from the heat and stir through the lemon zest, basil and Parmesan. Set aside.
5. Slice the aubergines into rounds approximately 1cm thick. Brush lightly with olive oil and season.
6. Cook the aubergines on a hot barbecue or griddle pan for 3-4 minutes on each side, until tender and well marked. Transfer to a serving platter.
7. Cut the tomatoes into wedges and very finely slice the red onion. Toss them with the extra virgin olive oil, red wine vinegar, capers and a little seasoning.
8. Spoon the tomatoes and their dressing over the warm aubergines. Add the basil leaves and leave the flavours to mingle while the steak cooks.
9. Pat the steaks dry and season generously with salt and pepper.
10. Heat a heavy frying pan until very hot. Add the neutral oil, followed by the steaks. Cook without moving for approximately 3 minutes on the first side.
11. Turn the steaks and cook for another 2-3 minutes. Add the butter, crushed garlic and thyme, then spoon the foaming butter over the steaks for the final minute.
12. Check the internal temperature. For medium-rare, aim for approximately 52-54°C before resting, adjusting according to preference and steak thickness.
13. Rest the steaks on a warm plate for at least 6–8 minutes.
14. Slice the steaks against the grain and arrange them over or alongside the aubergine and tomato salad.
15. Spoon over any resting juices and finish generously with the basil pangrattato.

Butcher's Tip

The surface of the steak must be dry before it reaches the pan. Moisture creates steam and prevents a deeply caramelised crust. Use a properly heated heavy pan and cook in batches rather than overcrowding it.

BBQ Method

1. Cook the steaks over high direct heat with the lid open. Turn once, then move to a cooler area if they need additional cooking.
2. Rest for at least half the total cooking time before slicing.

Order Your Steak Online

Order dry-aged British sirloin steak from Parson’s Nose, London’s premium online butcher, for home delivery or collection.

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