Monday, November 4
Caponata is a traditional Sicilian eggplant salad. It tastes sensational alongside the cranberry and red-wine infused steak.
The ingredient of Chargrilled Steak With Caponata
- 4 scotch fillet steaks trimmed
- 1 2 cup red wine
- 3 garlic cloves chopped
- 1 teaspoon dried thyme
- 1 tablespoon cranberry sauce
- 2 tablespoons olive oil
- olive oil cooking spray
- crusty bread rolls to serve
- 1 tablespoon olive oil
- 2 small red onions finely diced
- 2 garlic cloves crushed
- 1 eggplant diced
- 2 red capsicums diced
- 2 celery stalks finely diced
- 1 4 cup red wine vinegar
- 2 tablespoons caster sugar
- 1 4 cup capers rinsed drained
- 2 3 cup pitted black olives roughly chopped
- 1 4 cup flat leaf parsley leaves
The Instruction of chargrilled steak with caponata
- place beef in a single layer in a ceramic dish whisk wine garlic thyme cranberry sauce oil and salt and pepper in a bowl pour over beef and turn to coat cover and refrigerate for up to 1 hour
- make caponata heat oil in a large frying pan over medium high heat add onion and garlic cook for 1 to 2 minutes or until onion is soft add eggplant and cook stirring for 2 to 3 minutes or until soft add capsicum and celery cook stirring occasionally for 4 minutes add vinegar sugar capers and olives reduce heat to medium simmer for 6 to 8 minutes or until mixture is thick transfer to a bowl stir in parsley season with salt and pepper
- spray a cold barbecue plate or grill with oil preheat on medium high heat cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking transfer to a plate cover stand for 3 minutes serve steaks with warm caponata and crusty bread rolls
Nutritions of Chargrilled Steak With Caponata
calories: 489 711 caloriescalories: 32 grams fat
calories: 9 grams saturated fat
calories: 19 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 27 grams protein
calories: 64 milligrams cholesterol
calories: 359 54 milligrams sodium
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calories: nutritioninformation