Steak And Eggplant With Salsa Verde

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4 serving portions of lean beef steak (see recommended cuts below)
4 baby eggplants, sliced lengthwise
Olive oil
1 bunch parsley
1 tablespoon capers in brine, drained
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons finely chopped chives or salad onion


Serves 4

  1. Sprinkle eggplants which have been laid out on a paper towel with a little salt. Meanwhile, process parsley, capers, lemon juice and oil until roughly chopped. Add chives.
  2. Wipe the moisture from the surface of the eggplant, then brush with a little oil.
  3. Brush steak with a little oil to stop surface drying out and sticking to BBQ plate or chargrill.
  4. Cook on hot BBQ plate or char grill until well sealed before turning (about 2-3 minutes for boneless cuts, 3-4 minutes each side for bone-in cuts), using the juices which appear on uncooked side as an indication when steak is ready to turn.
  5. For rare, remove immediately after sealing. For medium or well done, move to cooler part of BBQ or reduce heat to medium/low and continue cooking 2-3 minutes each side for medium, 4-5 minutes each side for well done. Barbecue eggplant about 3-4 minutes each side until golden.
  6. 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.

Serve steak with eggplant and salsa on the side. Accompany with a tossed salad and bread.

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