Steak with Rosemary Eggplant & Parsley Mayonnaise
over bulgur with Romano pepper & Sicilian-style herbs
Recipe developer Selma: "Couscous is very popular these days, but bulgur is still not as well-known. Personally, I'm a big fan: it has a bit more flavour and (especially) more bite than couscous."
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ sprig
Fresh rosemary
½ piece
Eggplant
½ piece
Red onion
½ piece
Romano pepper
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
1 piece
Marinated steak
(Contains: Selderij May be present: Gluten, Ei, Melk (inclusief lactose), Mosterd, Sesamzaad, Soja)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
175 milliliters
Low sodium beef stock
20 milliliters
Olive oil
½ tablespoon
Balsamic vinegar
1 tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Take the steak out of the fridge and allow it to reach room temperature.
- Slice the eggplant into rounds of 0.5cm thickness. Discard the rosemary stalks and finely chop the leaves.
- In a bowl, combine the olive oil with half of the balsamic vinegar and three quarters of the rosemary. Season with salt and pepper.
- Transfer the eggplant to a parchment-lined baking sheet and drizzle with three quarters of the oil.
- Roast the eggplant for 12 minutes.
- Meanwhile, slice the onion into half rings and cut the Romano pepper into strips.
- Transfer both to another parchment-lined baking sheet. Drizzle with the rest of the oil, then transfer to the oven.
- Turn over the eggplant, then return it to the oven. Roast everything for 6 - 8 minutes.
- Prepare the stock.
- Melt a knob of butter in a pot or saucepan over medium-high heat. Fry the rest of the rosemary for 1 minute, then add the bulgur and mix well so as to coat it with the butter.
- Add the stock, then lower the heat and boil for 10 - 12 minutes, covered.
- Melt another knob of butter in a frying pan over medium-high heat.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Deglaze with the rest of the balsamic vinegar, then stir in the honey.
- Remove from the pan, then season to taste with salt and pepper. Allow to rest for at least 3 minutes under aluminum foil.
- While the steak is resting, chop the parsley and transfer half of it to a small bowl.
- Add the mayonnaise and the white wine vinegar, then mix well to combine. Season to taste with salt and pepper.
- Transfer the cooking juices from the steak to the bulgur, then add the Sicilian-style herbs, the onion and the Romano pepper.
- Toss well to combine, then season to taste with salt and pepper.
- Slice the steak against the grain.
- Serve the bulgur on plates, topped with the roasted eggplant and the steak.
- Drizzle with the sauce and garnish with the rest of the parsley to finish.
