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A posh open steak sandwich with peperonata

Method

  • Heat the oil in a large heavy-bottomed pan and fry the eggplant, in 2 or 3 lots, until golden brown all over. Drain well on kitchen paper towels.
  • Then pour off most of the oil from the pan and gently sauté the onion and garlic until tender.
  • Add the celery, capsicums and olives. Stir well and cook for a few minutes.
  • Then add 1 cup stock with a decent amount of salt and pepper, 1½ cans tomatoes and the balsamic. Mix well and cook for about 15-20 mins until thick and fragrant, adding more stock and/or tomatoes as needed, before stirring through the eggplant and parsley and cooking to just warm.
  • Season the steaks well, oil and cook to the desired degree on a preheated BBQ (or ridged grill) or in a pan, before setting aside for a few minutes and thickly slicing on the diagonal.
  • When the steaks are almost ready, toast or grill the bread.
  • To serve, spread the relish over the toast and top with the sliced steaks and a little more of the relish.

Ingredients

  • 1 cup olive oil
  • 1 large eggplant, cut in 1 cm cubes
  • 1 large onion, finely chopped
  • 2 plump garlic cloves, crushed
  • 2-3 celery stalks, diced
  • 1 large yellow capsicum, cored, seeded & diced
  • 1 large red capsicum, cored, seeded & diced
  • 3 heaped tbsp chopped pitted green olives
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • 2 x 400 gm cans diced tomatoes
  • a good splash of balsamic vinegar
  • 2 tbsp chopped fresh parsley
  • 4 x 150 gm steaks, trimmed of all fat & sinew and evenly battened out
  • 4 thick slices sourdough

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm