Grilled Steak with Eggplant Caponata
- 1 (3/4-pound) eggplant, cut into 1/2-inch cubes
- Coarse sea salt
- Freshly ground black pepper
- 4 pieces New York strip steak (about 2 pounds)
- 1/3 cup olive oil
- 1 clove garlic, smashed
- 1/2 small onion, finely diced
- 1 bay leaf
- 18 Gaeta or other mild black olives, pitted and roughly chopped
- 1 tablespoon currants or raisins
- 1 tablespoon pine nuts
- 1/3 cup balsamic vinegar
- Extra-virgin olive oil, for garnish
Adapted from online.wsj.com
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.
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.
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.
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.