Grilled Sirloin with Roasted Vegetables and Babaganoush

Prepare these four easy components to create a gourmet meal for two, courtesy of Mauricio Lorca. Watch Michael Lutzmann as he prepares the dish at home.




4 medium carrots, divided



300 ml milk

1 medium Italian eggplant

60 ml olive oil, divided

1 bunch asparagus

2 medium potatoes, wedged

Sirloin steak (about 8 oz or 225 g per person)

Dry rosemary and fresh for garnish



Carrot Lactone

Cook 2 carrots in salted, boiling water.

In blender, add milk and cooked carrots until  thick lactonia obtained (puree).


Roasted Babaganoush

Roast whole eggplant at 450°F until black but not dehydrated.

Process in food processor or blender with skin on and half of olive oil until you get smooth texture 

Adjust seasoning with salt and pepper.


Roasted Vegetables

Toss remaining 2 carrots, asparagus and potatoes with rest of olive oil in bowl.

Place on baking sheet and roast in oven at 400°F for about 45 mins. until browned, turning once.



Season steaks with salt, pepper and dry rosemary.

Leave at room temperature for 1 hour.

On BBQ or skillet, cook beef to your liking. 

Cover with aluminum foil and let rest on plate for 10 mins to redistribute juices and flavour.


Plate assembly

Place babaganoush on one side of dish and carrot lactonia on opposite side. 

Spread both purees across middle of plate and place steak on top. 

Finish with roasted vegetables and sprig of rosemary.


Serve with the Zapam Zucum Malbec by Mauricio Lorca, La Rioja, 2019, lot 2312