Chimichurri Minute Steak with Eggplant Puree
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Israeli
Serves: 2
Ingredients
  • 2 eggplants
  • 3 cloves garlic
  • 2 sprigs thyme
  • ¼ red onion
  • ½ cup parsley
  • ¼ cup oregano
  • 3 tablespoons olive oil
  • 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon tahini
  • 500 grams minute steak
  • ½ a red chili
  • ½ cup onions (optional)
Instructions
  1. Preheat the oven to 400 degrees F and place the eggplants, 2 garlic cloves inside. (note: make sure to poke holes in the eggplant before placing in the oven. I learned the hard way that an eggplant without holes poked in it will explode, fly your oven door open and burn you.)
  2. After 10 minutes remove the garlic cloves.
  3. After 25-30 minutes remove your eggplants from the oven.
  4. Add roasted garlic, eggplant, thyme, ½ the lemon juice, tahini, salt and pepper to a blender and blend until smooth. Set aside.
  5. For the chimichurri, add oregano, parsley, 1 garlic clove, red onion, red chili, other half of lemon juice, red wine vinegar, olive oil, salt and pepper in a food processor and combine until uniform. Set aside.
  6. Sear the minute steak with a little oil on high heat for 1 minute on each side seasoning with salt and pepper.
  7. To assemble, place the eggplant puree on the bottom, minute steak on top and drizzle chimichurri over the whole thing. Enjoy!
Recipe by at https://seriousspice.com/chimichurri-minute-steak-eggplant-puree/