Steak with Rosemary Eggplant

Roast the eggplant for 12 minutes. Meanwhile, slice the onion into half rings and cut the Romano pepper into strips. Transfer the Romano pepper and onion to another parchment-lined baking sheet. Drizzle over the rest of the rosemary oil, then transfer to the oven. Turn over the eggplant, then return it to the oven. Roast everything for 6 - 8 minutes.

In the meantime, 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 with the butter. Add the stock, then lower the heat and boil the bulgur for 10 - 12 minutes, covered. Stir regularly and set aside when finished. 

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 the steak from the pan and season to taste with salt and pepper. Allow to rest for at least 3 minutes under aluminium foil.  

While the steak is resting, chop the parsley and transfer half 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 herbs, onion and Romano pepper. Toss well to combine and season to taste with salt and pepper.