Top Loin Steaks with Eggplant Relish
Pan-grilled beef top loin steaks are served with a Japanese eggplant relish.
Japanese Eggplant Relish:
1 (4-ounce) Japanese eggplant
1 medium red bell pepper
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon lemon pepper
2 (8-ounce) beef top loin steaks, cut 1-inch thick
- For Japanese Eggplant Relish: Place eggplant and red pepper on rack in broiler pan 2 to 3-inches from heat. Broil 8 to 10 minutes or until skin blisters, turning occasionally. Place in paper bag, close and let stand until cool. Remove skins. Finely chop eggplant. Remove seeds and veins from pepper; finely chop. Combine eggplant, bell pepper, garlic, cilantro, vinegar and lemon pepper; set aside.
- Preheat a 10-inch nonstick or heavy skillet over medium heat 5 minutes. Pan-grill steaks 9 to 11 minutes for rare to medium, turning once.
- Carve steak into thin slices. Spoon eggplant relish over steak slices.
Makes 4 servings.
Tip: No balsamic vinegar? Substitute 2 teaspoons red wine vinegar and 1/4 teaspoon brown sugar.
Recipe and photograph provided courtesy of the Beef Industry Council.