Beef Steak with Eggplant Hummus and Chapati

Hummus with Eggplant

1. Soak the chickpeas for 5-7 hours or, preferably, overnight. After soaking, the chickpeas should double or triple in size.
2. Drain the soaking water and rinse the chickpeas with fresh water. Place them in a pot and cook on medium heat (do not add salt yet).
3. During cooking, foam will form on the water. Skim off the foam.
4. The chickpeas should become very soft (you should be able to crush them easily with your fingers).
5. Once cooked, drain the chickpea water into a separate bowl (if you didn’t use baking soda while cooking).
6. Rinse the chickpeas in cold water to remove the skins, making the hummus smoother and lump-free.
7. Once cleaned, transfer the chickpeas back to their cooking liquid and bring to a boil. Drain again.
8. Transfer the boiled chickpeas into a blender or mortar. Add sesame oil, olive oil, garlic, salt, lemon juice, cumin, and paprika. Blend until smooth.
9. Grill the eggplant on the barbecue. Slice it in half, and use a spoon to scoop out the flesh from the skin.
10. Chop the eggplant flesh and add it to the hummus mixture. Mix everything thoroughly.
11. Serve with flatbreads, pita, or chapati.

Chapati

1. In a bowl, combine 250g of flour, a pinch of salt, and 0.5 tsp of oil. Rub the flour and oil together.
2. Gradually add warm water in small portions, kneading by hand. The dough should be soft but not too firm, like clay.
3. Cover the dough with a towel or plastic wrap, or place it under a bowl. Let it rest for 10-25 minutes.
4. Once rested, roll the dough into a log and divide it into portions (you should get 5 pieces).
5. Roll each piece into a ball. On a floured surface, roll each ball into a thin disc about 14-15 cm in diameter.
6. Preheat your grill or ceramic stone to 220°C. Place the chapati on the grill with the lid closed. Cook for about 1 minute or until bubbles form on the surface.
7. Flip the chapati and cook for another 30 seconds until it puffs up.
8. Serve immediately, preferably with hummus. You can press the chapati lightly to release steam and optionally rub it with butter.

Smoked Beef Ribeye with Horseradish Sauce on Charcoal Grill with Hickory Chips

1. Soak the hickory chips in water overnight.
2. Clean the beef ribeye from silverskin and fat.
3. Preheat your grill to 220-250°C.
4. Place the ribeye on the hot grill, and season with salt and pepper. Add rosemary branches to the grill. Close the lid.
5. Grill the beef for 7-10 minutes on each side.
6. Once both sides are seared, remove the beef from the grill. Add the soaked hickory chips to the hot coals.
7. Return the beef to the grill and smoke for an additional 10-15 minutes, using a meat thermometer to check the internal temperature. It should reach 55°C (Medium rare) or 60°C for medium.
8. The beef should be dark on the outside, juicy, and pink on the inside.
9. Serve with horseradish sauce.

Horseradish Sauce

1. Mix all the ingredients (grated horseradish, mustard, grape vinegar, honey, olive oil, and sea salt) to taste.
2. Serve the sauce alongside the grilled beef.