Middle Eastern Steak Roll Ups with Tahini Sauce Recipe

Ingredients

• 1 lb (454 g) skirt steak, 1 inch (2.5 cm) thick, at room temperature
• 2 tbsp (10 g) unrefined coarse sea salt
• 12 slices fresh eggplant, about ½ inch (1 cm) thick
• ¼ cup (60 ml) extra virgin olive oil

• ¼ cup (63 g) tahini
• 1 lemon, juiced
• 1 clove garlic, pressed
• ¼ tsp unrefined sea salt
• ¼ tsp freshly ground black pepper
• 1 pinch cayenne pepper

1. Place the meat on a plate and sprinkle with salt on both sides. Do not rub the salt in or it will be too salty.
2. Heat a cast iron grill pan over high heat until very hot. Sear the steak on the grill pan for about 3 minutes per side, until medium rare.
3. Remove the steak from the grill pan, shaking off the excess salt, and place on a warm plate. Cover and let rest for about 10 minutes.
4. While the steak is resting, brush the slices of eggplant with the olive oil on both sides, then grill in the same grill pan until they are tender and cooked, about 2 minutes per side.
5. Set aside to cool.
6. Slice the steak across to create two large thinner slices, then cut the thinner slices into two to three long pieces each.
7. To prepare the tahini sauce, add the tahini, lemon juice, garlic, sea salt, black pepper and cayenne pepper to a bowl and mix with a fork until creamy and well blended.
8. Place two slices of eggplant on each strip of steak then place a tablespoon (15 ml) of sauce on the eggplant. Roll up and secure with a toothpick.
9. These can be served immediately or eaten cold.