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Spicy Grilled Steak Caponata

Heat up your next cookout with Spicy Grilled Steak Caponata! Classic eggplant caponata + hot peppers & salsa verde + perfectly grilled steak & crumbly cheese = a recipe for late summer salad perfection!

Serves 3     adjust servings

Preparation 30 mins Cook Time 30 mins Total Time 1 hr

Ingredients

  • 1 1 1/2-pound steak (recommended: ribeye, sirloin)
  • 1 cup salsa verde
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1 teaspoon cumin

Caponata

  • 2 1/2 Tablespoons olive oil
  • 1 medium eggplant, peeled and cut into 1/2 inch cubes
  • 1/2 red onion, diced
  • 1 stalk celery, chopped
  • 1 zucchini, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno pepper, diced with some seeds
  • 4 cloves garlic, minced
  • 1 large tomato, chopped
  • 1/2 cup salsa verde
  • Kosher salt
  • Ground black pepper
  • Red pepper flakes
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon capers
  • 2 Tablespoons golden raisins
  • 1/4 cup chopped cilantro, plus more for garnish
  • Cotija cheese or queso fresco crumbles

Instructions

  1. Place steak, salsa, lime juice, garlic, and cumin in a large ziploc bag. Allow to marinate in the refrigerator for 2-3 hours.
  2. Heat 1½ Tablespoons olive oil in a large skillet over medium heat. Add onion, celery, and zucchini and saute about 4 minutes, stirring frequently, until vegetables are softened. Stir in peppers and garlic; saute for 4 more minutes until fragrant. Add tomato and salsa and stir to combine, cooking 1-2 more minutes. Transfer to a large bowl.
  3. Heat remaining olive oil in skillet set over medium-high. Add eggplant and cook 4-5 minutes, stirring frequently, so all sides get an even sear. Reduce heat to medium and cook an additional 2-3 minutes before adding the other vegetables back in to the skillet.
  4. Season vegetables with salt, black and red pepper to taste, and add red wine vinegar, capers, raisins, and cilantro. Stir together to combine, then remove from heat.
  5. Brush grill grate with olive oil, then heat on high flame. Remove steak from marinade and grill 2-3 minutes per side until internal temperature reaches 130 degrees F (or to desire doneness.) Remove to plate and rest for 4-5 minutes, then slice thinly.
  6. Arrange caponata on plates, then lay steak slices on top. Sprinkle with cotija cheese and chopped cilantro. Serve with your favorite beverage and enjoy!

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© 2016 The Crumby Kitchen. All rights reserved.
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