Balsamic-glazed steak with caponata
Indulge in a delightful Balsamic-Glazed Steak with Caponata, featuring tender beef marinated in balsamic vinegar and rosemary. Paired with a rich, savory caponata made from eggplant, red onion, celery, garlic, oregano, capers, tomatoes, and olives, this dish promises an explosion of Mediterranean flavors that’s perfect for dinner tonight. Easy to prepare and bursting with fresh ingredients, it's a must-try recipe for any steak lover.
Cook time 40 min
Prep time 30 min
Ingredients:
1/3 cup olive oil2 eggplant
1 red onion
1 stalk celery
2 garlic cloves
1 tsp dried oregano
1 tbsp capers
1 can canned tomatoes
1 cup olives
1.50 lb beef
1/3 cup vinegar
1 tbsp rosemary
Get ready to elevate your steak night with this delightful Balsamic-glazed Steak with Caponata. This recipe pairs a succulent and flavorful balsamic-glazed steak with caponata, a traditional Sicilian vegetable relish that bursts with vibrant Mediterranean flavors. Perfect for a special occasion or a weeknight treat, this dish is sure to impress and satisfy.
Instructions:
1. Heat 1/4 cup of the olive oil in a large skillet over medium heat.
2. Add the diced eggplants and cook until they are soft and golden brown, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the remaining olive oil, chopped red onion, and diced celery. Sauté until the vegetables are tender, approximately 3-4 minutes.
4. Add the minced garlic and dried oregano, sauté for another minute until fragrant.
5. Stir in the capers, canned tomatoes (with their juice), and halved olives. Bring to a simmer.
6. Add the cooked eggplant back into the skillet. Let the mixture simmer on low heat for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
1. Pat the steak dry with paper towels and season both sides generously with salt and pepper.
2. Heat a separate skillet or grill pan over medium-high heat. Add a bit of olive oil to the pan if needed.
3. Add the steak and cook to your desired level of doneness, about 4-5 minutes per side for medium-rare (adjust time based on the thickness of the steak).
4. During the last minute of cooking, add the balsamic vinegar and rosemary into the pan, spooning the glaze over the steak. Allow it to caramelize slightly.
1. Let the steak rest for a few minutes after removing from the pan.
2. Slice the steak against the grain.
3. Serve slices of the balsamic-glazed steak with a generous portion of caponata on the side.
Tips:
- For best results, choose a well-marbled cut of beef like ribeye or sirloin as it ensures tenderness and flavor.
- Slice the eggplant and salt it, letting it sit for about 30 minutes before cooking. This helps to remove any bitterness.
- Allow the steak to come to room temperature before cooking—it helps the meat cook more evenly.
- Make sure your pan is very hot before adding the steak to achieve a good sear.
- Cook the garlic until it is fragrant but not browned to avoid any bitterness.
- Balsamic reduction can thicken quickly, so keep an eye on it to achieve the right consistency.
- Prepare the caponata in advance if you can; the flavors meld together beautifully the longer it sits.
Enjoy your perfectly cooked balsamic-glazed steak served alongside a savory caponata. The combination of the tender, flavorful meat with the rich, tangy vegetable relish will leave your taste buds craving for more. Whether you're looking to impress your guests or treat yourself to a gourmet meal at home, this recipe is a winner.
Nutrition per serving
6 ServingsCalories 450kcal
Protein 36g
Carbohydrates 18g
Fiber 8g
Sugar 9g
Fat 40g
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