Eggplant by Deviyahya on Unsplash
This is another great recipe from the Slow Food Fast column in the Wall Street Journal, from chefs Melissa Hamilton and Christopher Hersheimer.
We made this with the last of the eggplant from the garden tonight and it was easy and good. It’s also a great way to use mint before the first freeze. Makes enough for 4 hungry people.
2 lbs. flank steak
6 tbsp Olive Oil
kosher salt and freshly ground black pepper
8 small globe or Japanese eggplants, halved. (If you use regular size eggplants, cut them into 1″ slices, lengthwise.)
Juice of 2 lemons (about 1/4 cup)
2 cloves garlic, smashed or 1/2- 1 tsp garlic powder (use more if you love garlic!)
a good pinch of red pepper flakes
1 cup fresh mint leaves, chopped
Pat steak dry and use a sharp knife to lightly cut a crosshatch pattern on both sides. Drizzle with Tbsp olive oil on both sides and season with salt and pepper on both sides.
In a big bowl, mix lemon juice, olive oil and a pinch of salt. Add the eggplants and stir until everything is well coated. Remove the eggplants to a plate and to the remaining sauce in the bowl, add garlic, red pepper flakes and mint leaves. Stir gently to blend.
Grill steak on high heat until browned on both sides, about 3 minutes per side, then remove from heat, cover and let rest 10 minutes before slicing.
While steak is resting, lay eggplants cut side down and grill 4-5 minutes. Then flip and grill 4-5 more minutes. Remove from heat and add back into the bowl with mint sauce. Toss gently to coat.
Slice steaks thinly across the grain, and serve with eggplants and mint sauce. So delish and so fast!
Note: this recipe would also be wonderful with lamb, or for a vegan version, with cauliflower steaks!