Brush the steak with oil and bring to room temperature.
Drizzle the aubergine slices with rapeseed oil and salt and pepper and toss in a bowl, heat a griddle pan until hot and cook the slices on both sides until soft and charred, leave to cool on plate.
Now with the same griddle, bring to a high heat, season the steak and cook for 2-3 minutes per side for medium, then allow to rest.
Place the pomegranate molasses, olive oil, and white wine vinegar in a clean jar, put the lid on a shake well season to taste.
To serve, place the pea shoots on a large serving plate, scatter over the grilled aubergines, feta cheese, pomegranate seeds, and mint.
Pour over the dressing and finish with sliced steak.