Steak, Potatoes, and Eggplant

Rubbing Steak with an Herb Paste

Tis the season for grilling - and we just treated ourselves to a new compact charcoal grill. Which of course - calls for steak. For this particular dish, we used some fresh herbs from our garden - basil and thyme - and some finely chopped garlic. I made a paste of this with some salt and pepper and a bit of olive oil. (Side note: If I haven’t said it before, I’ll say it now - always, always, always freshly ground pepper and freshly ground salt. Trader Joe’s sells both for a ridiculously cheap price and the flavor is far superior. It’s a simple pleasure.)

We also threw on the grill some baby potatoes (yellow, red, and purple), thick chunks of onion, and in the foil is a head of garlic with the top chopped off and olive oil drizzled into it. Amazing. And yes, we like to think of that light as God smiling on our food that day. Ha!

Steak and Potatoes

We finished off the meal with an amazing recipe for grilled eggplant we found in Eating by Color: For Maximum Health (William Sonoma Essentials) (see reading section for recommendations). We split some Asian eggplants down the middle and drizzled with olive oil, sprinkled with minced garlic, and left on the grill till tender. Then they got a small dose of soy sauce, toasted sesame seeds and fresh basil sprinkled on before we ate them. I’ve never had better eggplant.

The Finished Product

Tags: Eggplant, Grilling, Potatoes, Steak

This entry was posted on July 27th, 2008 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response or Trackback from your own site.