Italian Beef Steak with Eggplant Panzanella

Italian Beef Steak with Eggplant Panzanella

Ready in 35 minutes • Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, October 13, 2019.
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Ingredients

Eggplant & Bread

  • 1 eggplant, diced 2cm
  • 1 focaccia bread, diced 2cm
  • 3 cloves garlic, minced
  • 1 bunch asparagus, cut into 5cm lengths

Panzanella Salad

  • 1 pack vine tomatoes, diced 2cm
  • 1 pack feta cheese, broken into large pieces
  • 1/2 bunch basil

Steak

  • 1 pack beef rump steaks
  • 1 pack Italian spices

Steps

  1. Preheat oven to 220°C. Preheat BBQ to medium-high heat (if using). Prep & cook eggplant & bread. Toss eggplant with a drizzle of oil on a lined oven tray. Season and roast for about 20 minutes, until tender. Add focaccia, asparagus, garlic and a drizzle of oil to tray and roast a further 5 minutes, until bread is golden and asparagus is tender.
  2. Prep Panzanella salad. Toss tomatoes and feta in a large bowl, set aside.
  3. Cook steak. Pat beef dry, season and toss with Italian spices and a drizzle of oil. When eggplant has 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 3 minutes, each side, for medium, depending on thickness, or until cooked to your liking. Rest. Alternatively, cook on BBQ. Slice once rested.
  4. To finish. Add roasted eggplant and bread to bowl with tomatoes and feta along with a drizzle of olive oil and balsamic vinegar. Season to taste.
  5. Serve Italian beef steak with Panzanella salad and basil.

Nutritional Information

Energy 2445 kj
584 kcal
Protein 43.7g
Carbohydrate 39.8g
Fat 26.5g