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Perth Baby Hire
STEAK AND EGGPLANT WITH SALSA VERDE
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
4 serving portions lean beef steak
4 baby eggplants, sliced lengthwise
Salt, olive oil
To make Salsa Verde:
1 bunch parsley
1 tbsp capers in brine, drained
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp finely chopped chives or salad onion
Method
- Sprinkle eggplants which have been laid out on paper towel, with a little salt. Meanwhile, process parsley, capers, lemon juice and oil until roughly chopped. Add chives.
- Wipe the moisture from surface of eggplant then brush with a little oil.
- Brush steak with a little oil to stop surface drying out and sticking to bbq plate or char grill.
- Cook on a hot bbq plate or char grill until well sealed before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.
- Test steak is cooked to your liking by pressing with tongs rather than cutting it (rare feels very soft, medium a little firmer). Cover and rest about 2 minutes before serving to retain juiciness.
Serving Suggestion
Serve steak with eggplant and salsa on the side. Accompany with a tossed salad and bread.
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