Steak with Warm Mediterranean Salad

This Steak recipe is a great weekend meal, and can be kept really low calorie, to allow you enjoy that cheeky glass of wine with it too!

This is another recipe from Kirsty at the Darwen group, who has shared a great trick for peeling Aubergines. I don’t use aubergines regularly because I think they can be a bit of a faff, all the patting down with kitchen paper to get rid of the water but this recipe doesn’t need that! Aubergines absorb flavours and are great for bulking out recipes, as they have a slightly meaty texture.

If you have the calories to spare you could add some more vegetables and a few new potatoes, just make sure you add the calories.

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Steak with Warm Mediterranean Salad

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  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 2 1x


Delicious tender steak on a warm salad of aubergine and tomatoes



1 punnet of mixed coloured cherry tomatoes, halved

1 aubergine

Garlic clove, peeled and chopped

Salt and pepper

1 sirloin steak (approx 220g)

Splash of red wine vinegar


  1. Prick the skin of the aubergine and microwave for 7 minutes
  2. Remove from the microwave and the skin will peel easily
  3. Chop up into 1cm cubes and fry in low calorie spray
  4. Add the punnet of mixed coloured tomatoes and garlic, cook until all soft and cooked through
  5. Meanwhile cook your steak – however you like it – we had it medium rare
  6. Once the tomatoes and aubergine is cooked splash with red wine vinegar and spoon onto a plate
  7. Slice the steak into 1cm strips and place on top of the vegetables
  8. Serve with green beans or additional vegetables if your calories allow
  • Prep Time: 5
  • Cook Time: 30


  • Calories: 302

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