Prick the aubergines, then microwave in a covered bowl on high for 10 minutes, or until soft.
Meanwhile, pull the fat off the sirloin and place the fat in a large cold non-stick frying pan.
Put on a medium-high heat to render as it heats up, moving it around to coat the pan, while you cut off the sinew, then rub the steak with a pinch of sea salt and black pepper.
Peel and finely slice the garlic, and halve the tomatoes.
Sear the steak in the hot pan for 2 minutes on each side for medium, or to your liking, then remove to a plate to rest, discarding the piece of fat.
Sprinkle the garlic straight into the pan.
Discard the aubergine stalks, chop up the flesh and add to the pan with any tasty juices, then toss in the tomatoes for 2 minutes.
Tear in most of the basil leaves, stir in 1 tablespoon of red wine vinegar, taste and season to perfection, and plate up.
Slice the steak, place on top, pick over the remaining basil, then drizzle with 1 teaspoon of extra virgin olive oil and the resting juices.
