Secret Ingredient: Vic Cherikoff Down Under Kakadu Wild Fire Pepper Sauce
Place steaks in a wide, shallow dish, add 1/2 cup of the pepper sauce and toss to coat. Cover with plastic wrap and refrigerate for 1 hour, or preferably overnight.
Mix baba ganoush with 2 tablespoons of the pepper sauce in a small bowl; set aside.
Preheat oven to 375°F. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large skillet over medium-high heat. Remove steaks from marinade, pat gently with a paper towel to remove excess marinade and season with salt and pepper. Arrange steaks in skillet in a single layer and cook, flipping once, until deep golden brown on both sides. Transfer to a roasting pan; reserve skillet. Roast steaks to desired doneness, 6 to 10 minutes. Set aside to let rest.
Melt remaining 1 tablespoon butter in reserved skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, 3 to 4 minutes. Add 3 tablespoons of the coconut cream to skillet to deglaze it, scraping any browned bits up with a wooden spoon. Add rice pilaf and cook, stirring occasionally, just until heated through; set aside.
Toss greens with pomegranate juice and Szechuan peppercorns. Divide baba ganoush mixture between two large plates, arranging it in the center. Top with mushroom-rice pilaf, then salad greens.
Slice steaks and arrange over the top of the greens, then drizzle with remaining pepper sauce and coconut cream and garnish with pomegranate seeds. Serve immediately.
image Credit: Australian Pepper Steaks
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