Pan-grilled beef top loin steaks are served with a Japanese eggplant relish.

Top Loin Steaks with Eggplant Relish

1 (4-ounce) Japanese eggplant
1 medium red bell pepper
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon lemon pepper

 

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

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.
2. Combine eggplant, bell pepper, garlic, cilantro, vinegar and lemon pepper; set aside.
3. Preheat a 10-inch nonstick or heavy skillet over medium heat 5 minutes. Pan-grill steaks 9 to 11 minutes for rare to medium, turning once.
4. Carve steak into thin slices. Spoon eggplant relish over steak slices.

Makes 4 servings.

Cooking Tip: No balsamic vinegar? Substitute 2 teaspoons red wine vinegar and 1/4 teaspoon brown sugar.

Recipe and photograph provided courtesy of the Beef Industry Council.