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Steak with harissa eggplant and cannellini mash
Steak with harissa eggplant and cannellini mash
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent steak paired with creamy mashed potatoes and grilled eggplant - a quick and delicious 30-minute meal.
Ingredients:
  • 1 large (about 500g) eggplant, cut into 1cm-thick slices
  • 20.00 ml harissa paste
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 1/2 lemons, rind finely grated, juiced
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 40.00 ml dried currants
  • 1 small red onion, thinly sliced
  • Large pinch of raw sugar
  • 1 bunch fresh continental parsley, leaves picked
  • 700g beef scotch fillet or porterhouse steaks, trimmed
Instructions:
  • Prepare 2 baking trays with parchment paper. Arrange eggplant on the trays. In a small bowl, mix harissa, 2 tablespoons of oil, and one-third of the garlic. Brush the mixture over the eggplant. Season with salt and pepper.
  • Heat a chargrill pan or barbecue grill over medium-high heat. Grill the eggplant, turning occasionally, for 5-6 minutes until charred and tender. Transfer to a plate and cover with foil to keep warm.
  • Heat 1 tablespoon of oil in a saucepan over medium-low heat. Add the rest of the garlic and the lemon zest. Sauté for 30 seconds. Then add the beans and lemon juice. Cook for 2-3 minutes, gently crushing the beans with a wooden spoon until heated. Season and mash until nearly smooth.
  • In a bowl, mix together currants, onion, sugar, 1 tablespoon of oil, and lemon juice. Add seasoning and let sit for 5 minutes to enhance the flavors. Combine eggplant, parsley, and the currant mixture in a large bowl. Toss to mix well.
  • Coat steaks with oil and season generously. Grill over high heat, flipping once, for 6 minutes for medium doneness or until preferred. Place on a plate and let them rest for 4 minutes. Slice the steaks and plate alongside white bean mash and eggplant salad. Enjoy!

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