EGGPLANT STEAKS
Steps:
- In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
- Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
FLANK STEAK WITH BALSAMIC ROASTED EGGPLANT
This weeknight steak dinner is a full-flavored embrace of the summer. Roasted eggplant and red onions are tossed with balsamic and basil, and a nice spicy kick of chili. Jarred sun-dried tomatoes are turned into a quick pesto to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
- Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it's too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
- Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
- Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.
Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 589 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams
EGGPLANT STEAKS
This is from the Good Eats show with Alton Brown. I saw this made on TV the other night and cannot wait to try it. I wanted to put it here at my favorite recipe site, so I can save it. I think this would be great to do on the grill.
Provided by Beverly292
Categories Vegetable
Time 30m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
- Season with salt and pepper.
- Pat your eggplant dry with paper towels.
- With a pastry brush apply the sauce to both sides of the eggplant.
- Place eggplant rounds onto a sheet tray fitted with a rack.
- Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes.
- Turn slices over and place back under broiler to brown the other side.
- Generously sprinkle freshly grated parmesan over all the slices.
- Place back under the broiler for 1 minute to nicely brown the cheese.
- Serve plain or sprinkle with freshly chopped parsley.
Nutrition Facts : Calories 390.4, Fat 34.1, SaturatedFat 8.1, Cholesterol 22, Sodium 551.8, Carbohydrate 13, Sugar 10.6, Protein 9.7
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #side-dishes #vegetables #easy
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