GRILLED FLANK STEAK WITH EGGPLANT AND PEPPERS
Why are cooks and those they feed so enamored of Mediterranean fare? Because of the wonderful colors and flavors of
vegetables such as eggplant and bell pepper and seasonings such as lemon, anchovy, olive oil, and garlic.
Combine them all in this recipe, then pretend you are in Provence.
Serve a cold soup to start, a Côtes du Rhône red such as La Vieille Ferme with the steak, and a berry dessert.
A simple meal? Yes. A feast? Yes again.
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1 1/2 tablespoons fresh lemon juice
3 anchovy fillets, minced
1 tablespoon minced fresh flat-leaf parsley leaves
1 teaspoon minced garlic
2 tablespoons virgin olive oil
Salt and freshly ground black pepper, to taste
1 flank steak (1 to 1 1/4 pounds)
1 medium eggplant, ends trimmed
1 medium red bell pepper, cored and seeded
Olive oil, garlic flavored if available
||Combine the lemon juice, anchovies, parsley, and garlic in a small dish and stir to mix.
Stir in the virgin olive oil. Season the sauce with salt and pepper.|
||Score both sides of the flank steak in a crisscross pattern, cutting about 1/8 inch deep.
Place the meat in a shallow dish that it just fits in. Rub the steak all over with 2 tablespoons of the sauce.
Cover and marinate at room temperature for 1 to 1 1/2 hours.|
||Prepare coals for grilling or heat a ridged grill pan.|
||Cut the eggplant crosswise into 1/4-inch slices. Cut the red pepper into 1-inch slices.
Brush the vegetables with oil and grill until softened on both sides, 5 to 7 minutes.
Cut the eggplant slices in half or quarters and the pepper slices in half, if desired.
Place the warm vegetables into a dish and toss with the remaining sauce. Set aside at room temperature.|
||Cook the steak until seared and nicely browned on one side, about 4 minutes.
Turn and cook 4 minutes more for medium-rare. Remove to a cutting board and let rest for 5 minutes.|
||Carve the steak on the bias across the grain into thin slices. Serve with the eggplant and peppers.|
Excerpted from STEAK LOVER'S COOKBOOK copyright © 1996 William Rice.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.