Seared Steak with Eggplant Saute
1 4-ounce skirt steak
1 medium eggplant
1/3 cup minced onion
1 teaspoon olive oil
1 garlic clove, chopped
1/4 cup red wine
1/2 cup chopped tomato
1 tablespoon feta cheese
1 tablespoon mint
1 tablespoon parsley
Whisk together 1 teaspoon olive oil; 1 garlic clove, chopped; 1/4 cup red wine; and salt and black pepper to taste.
Pour mixture over a 4-ounce skirt steak; marinate 20 minutes.
Peel and cube 1 medium eggplant; sprinkle with 1 teaspoon salt, place in a paper towel-lined colander and let sit.
Cook steak in a hot oiled skillet 2 minutes per side.
Finish in a 350-degree oven 10 minutes.
Press a paper towel over eggplant.
Saute in 1 teaspoon olive oil until golden; add 1/3 cup minced onion and cook 2 minutes.
Add 1/2 cup chopped tomato and cook 2 minutes; season with salt and black pepper.
Remove from heat; add 1 tablespoon each feta, mint, and parsley.
26 de mayo de 2016
Posted by Brenda A. Ysaguirre at 4:30