Steak And Eggplant With Salsa Verde
4 serving portions of lean beef steak (see recommended cuts below)
4 baby eggplants, sliced lengthwise
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
- 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.
- Wipe the moisture from the surface of the eggplant, then brush with a little oil.
- Brush steak with a little oil to stop surface drying out and sticking to BBQ plate or chargrill.
- 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.
- 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.
- 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.