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Balsamic-glazed steak with caponata
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Balsamic-glazed steak with elegant caponata - perfect for dinner parties.
Ingredients:
  • 2 (750g total) eggplant, trimmed, cut into 2cm pieces
  • 1 red onion, finely chopped
  • 2 celery stalks, halved lengthways, roughly chopped
  • 1 tsp dried oregano
  • 30.00 ml drained baby capers, rinsed
  • 230g jar pitted green Sicilian olives, halved
  • 125.00 ml roughly chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 800g piece thick beef rump steak
  • 62.50 ml balsamic vinegar
  • 30.00 ml finely chopped fresh rosemary leaves
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat 1 tablespoon of oil. Add half of the eggplant and cook, stirring occasionally, for 5 to 7 minutes until golden and almost tender. Transfer to a bowl. Repeat with the remaining 1 tablespoon of oil and the rest of the eggplant.
  • In a pan over medium-high heat, heat the remaining oil. Add onion and celery and cook, stirring occasionally, for 5 to 7 minutes until softened. Stir in garlic and oregano and cook for an additional 1 minute until fragrant.
  • Combine capers, tomatoes, eggplant, and 1/2 cup water in a pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, or until the mixture has thickened and the eggplant is tender. Remove from heat and stir in olives and parsley.
  • Heat the remaining oil in a large frying pan over medium-high heat. Cook the steak for 4 minutes on each side for medium doneness or to your preferred level. Add vinegar and sprinkle rosemary on the steak. Cook for an additional minute until the vinegar glazes the steak. Transfer the steak to a plate, loosely cover with foil, and let it rest for 5 minutes. Slice the steak thinly, sprinkle with extra parsley, and serve with the resting juices, caponata, and bread.

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