Rib Eye with Grilled Caponata Salad
Yield: 4 servings
4 rib eye steaks (about 8 oz)
1 baby eggplant, sliced 1/2-in thick
1 yellow pepper, halved and cored
1 cup cherry tomatoes
2 shallots, halved
1/4 cup of olive oil, divided
2 tbsp of each chopped parsley, slivered olives and golden raisins
1 tbsp red wine vinegar
1 large clove garlic, minced
Salt and pepper
METHOD: Bring steaks to room temperature. Meanwhile, preheat grill to medium and grease well. Gently toss vegetables with half the oil. Thread tomatoes onto soaked wooden skewers. Grill vegetables, turning as needed, for about 12 minutes or until tender and well marked. Roughly chop eggplant, bell pepper and shallots. Combine in a bowl with tomatoes.
Stir in remaining oil, parsley, olives, raisins, vinegar and garlic. Season with salt and pepper to taste. Cover to keep warm.
Season steaks with salt and pepper. Grill steaks for 5 mins per side for medium or until cooked to preferred doneness. Rest steak for 5 mins. Top steak with warm Carponata salad to serve.
PAIR WITH Limited Edition Negroamaro