GRILLED STEAK WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat.
- Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak.
Nutrition Facts : Calories 705, Fat 45 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 711 milligrams, Carbohydrate 33 grams, Fiber 8 grams, Protein 41 grams
GRILLED STEAK WITH PEAS AND EGGPLANT RECIPE
No pots or pans needed for this easy summertime recipe: The eggplant spears and sugar snap peas are charred side by side on the grill, and they perfectly complement a simple grilled steak. The lemony whipped ricotta provides a creamy brightness to balance out the smoky meat and veg.
Provided by Anna Stockwell
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
- Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
- Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes.
- Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside.
- Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender beef. For even more flavor, serve the steak with a smoky eggplant chutney, which comes together quickly.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
- When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
- Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 568 milligrams, Sugar 0 grams, TransFat 2 grams
GRILLED STEAK WITH EGGPLANT CAPONATA RECIPE - (4.8/5)
Provided by ltrodrigu
Number Of Ingredients 13
Steps:
- Preheat a charcoal grill. Place eggplant in a colander and sprinkle liberally with salt. Arrange steaks on a platter. Brush steaks with olive oil and season generously all over with salt. Set steaks aside to rest. Make Caponata: Heat oil in a large sauté pan over medium-high heat. Add garlic and sauté until just golden, 1 minute. Add onions and bay leaf, and sauté until onions are translucent, about 4 minutes. Add eggplant to pan in a single layer and sauté until browned and tender, about 15 minutes. If eggplant doesn't fit easily in one layer, cook in batches. Stir olives, currants, pine nuts and balsamic vinegar into pan. Sauté until vinegar cooks off and caponata is almost dry, about 5 minutes. Season with salt and pepper to taste. Set aside. Cook Steaks: Once charcoals are white-hot, lay steaks onto grate directly over heat and grill until medium rare, 4-5 minutes per side. Transfer meat to a cutting board and let rest at least 5 minutes before slicing across the grain. To Serve: Divide caponata among 4 plates and place steak on top or alongside. Season with salt and pepper and garnish with a drizzle of olive oil.
GRILLED EGGPLANT STEAKS WITH PEPERONATA
Provided by Marian Burros
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill or broiler. Combine 1/4 teaspoon of the salt, 1/2 teaspoon of the pepper and 2 tablespoons of the olive oil in a glass or ceramic bowl. Whisk in the balsamic vinegar. Brush both sides of the eggplant with the vinaigrette. Slowly grill or broil the eggplant until tender, about 5 minutes per side. Set aside.
- Heat remaining olive oil in a large saute pan. Add onion and cook over medium-low heat until soft, about 10 minutes. Add peppers, cover and cook until tender, about 10 minutes. Add tomatoes, garlic, rosemary, oregano and remaining salt and pepper. Cook until mixture thickens slightly, 15 to 20 more minutes.
- Divide the eggplant slices among 4 plates. Spoon equal amounts of peperonata on top of the eggplant. Garnish with fresh thyme.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 311 milligrams, Sugar 17 grams
EGGPLANT STEAKS WITH CHICKPEAS, FETA CHEESE AND BLACK OLIVES
These are a really good quick meal to make in the summertime when local farms have fresh eggplant and tomatoes coming in. The topping given is a suggestion, but there are certainly many more ways to enjoy this dish. Start out with the eggplant steaks and then top with what sounds good to you.
Provided by Eat Your Vegetables
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
- Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.
- To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks. Brush the steaks with the marinade.
- Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate.
- Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again.
- Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
- Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedes on the plate, and serve.
Nutrition Facts : Calories 468.9, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1281.1, Carbohydrate 64.6, Fiber 11.9, Sugar 8.2, Protein 16.4
GRILLED EGGPLANT AND PEPPERS WITH FETA
An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!
Provided by Marcia
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g
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- Place eggplant slices in a large self-sealing plastic bag. Drizzle 3 tablespoons of the olive oil over slices and sprinkle with the 1/2 teaspoon salt. Seal; shaking bag gently to coat slices; set aside.
- Meanwhile, brush remaining 1 tablespoon olive oil over meat. Season with salt and pepper. In a small bowl stir together hoisin sauce and merlot; set aside.
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- Preheat an outdoor grill to 400 degrees. Using a skewer, poke several holes in the eggplant to allow steam to escape while it’s cooking. Place the eggplant on the hot grill and close the lid (adjust the temperature if it gets too high or too low – you’ll want to maintain it between 400 and 500 degrees). Turn the eggplant every so often until it’s cooked through (it will soften on the inside and char on the outside) about 20 minutes or so. You’ll know it’s done when it collapses after you remove it from the grill.
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