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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
