Sunday, 30 March 2008

Rump Steak and Aubergine with Green Sauce

Just a few fresh ingredients and some store cupboard essentials can turn the bland into the bleedin' marvellous. A flash-fried steak along with a lengthways strip of aubergine, more leftovers, and served on some toasted stale rye bread on a bed of spicy watercress. And with mint and parsley at hand, a green sauce of English mustard, anchovies and capers made for the perfect accompaniment. This amazing piquant sauce, a salsa verde to the connoisseur, is fairly adaptable to most meats and is by far and away my favourite sauce. 

Rump Steak and Aubergine with Green Sauce
Feeds 1

1 piece of good quality aged rump steak
1 lengthways slice of aubergine
2 tbsp olive oil
1 slice of rye or wholemeal bread, toasted
A handful of watercress
Butter

For the green sauce
A handful of parsley and mint
1 tbsp capers
2 anchovies
1 tbsp English or Dijon mustard
A squeeze of lemon juice
Freshly ground pepper
A splash of olive oil

1 - To make the sauce, roughly chop the herbs, anchovies and capers then scrape into a bowl. Mix in the remaining ingredients and taste. Adjust to your palate; you may want more or less heat, more or less sharpness etc.
2 - Heat up the olive oil in a frying pan, and then add the steak and aubergine. Cook the steak to your liking; see previous post for cooking times. Cook the aubergine until golden brown. Rest the steak for 5 minutes.
3 - Toast the rye bread and butter.
4 - To assemble, put the watercress onto the bread, followed by the aubergine and the steak. Top with a dollop of green sauce.

7 comments:

Anonymous said...

Salsa verde is without a doubt my favourite sauce too. I love it with almost anything but steak is one of my favourites. It's one of those sauces that takes something from nice to amazing. I love it when you cobble something together like that it turns out to be delicious. Yum.

Peter M said...

Hey hey David, great dish. You've created a dish reminiscent of a Turkish meal called Hunkar Begendi. Beef with a roasted eggplant sauce.

David Hall said...

Helen - it is amazing isn't it? And so easy to make.

Peter - Turkish and Greek food, some of the best there, delish!

Anonymous said...

Delicious. Leftovers? If only my leftover meals looked that good.
Charlotte

Abitofafoodie said...

Oooh - great combination of flavours. Isn't it amazing what can be rustled together out of leftovers? Sometimes my greatest creations come from a 'fridge clearing out' session!

aforkfulofspaghetti said...

sounds good to me, David. And a shout out for the aubergine, too - often overlooked/underrated, but great like this

Rosie said...

This sounds great David and all those yummy flavours going on here!

Rosie x

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