Ingredients Jump to Instructions ↓

  1. 2 (8-ounce.) beef top loin steaks, cut 1-inch thick

  2. 1 (4-ounce) Japanese eggplant

  3. 1 medium red bell pepper

  4. 1 clove garlic, minced

  5. 1 tablespoon chopped fresh cilantro

  6. 2 teaspoons balsamic vinegar

  7. 1/4 teaspoon lemon pepper

Instructions Jump to Ingredients ↑

  1. Place eggplant and red pepper on rack in broiler pan 2 to 3-inches from heat. Broil 8 to 10 minutes or until skin blisters, turning occasionally. Place in paper bag, close and let stand until cool. Remove skins. Finely chop eggplant. Remove seeds and veins from pepper; finely chop. Combine eggplant, bell pepper, garlic, cilantro, vinegar and lemon pepper; set aside. Preheat a 10-inch nonstick or heavy skillet over medium heat 5 minutes. Panbroil steaks 9 to 11 minutes for rare to medium, turning once. Carve steak into thin slices. Spoon eggplant relish over steak slices.


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