Sometimes I wonder where I come up with these off the wall ideas for my food. There have been plenty of occasions when I think something sounds fantastic to find out it was not a bright idea. Fortunately for me (and my husband) this one turned out GREAT!
It all started with this jar of roasted red peppers that was hidden in the way, way back of my cabinet that I totally forgot about. Don’t you love when you find something that you forgot that you had? At this point, I was already thawing some steaks for dinner, but I really wanted roasted red peppers. Hmmmmm…. it was time to start thinking.
Then Ina Garten showed up. If you aren’t familiar with her yet, you need to get acquainted with her. Ina is a friend that you need in the kitchen. Her Food Network show Barefoot Contessa has been the inspiration of so many meal ideas that I was not surprised that she helped me out again.
I was going through my file of recipes (one of many) and found her Roasted Eggplant Spread. Well my wheels just started turning! Ina’s recipe calls for red bell peppers, which I simply substituted for roasted red peppers. Done. Let’s put it on the steak and see what happens.
Well, it didn’t stop there. Even though Ina’s spread has a lot of flavor, I didn’t want the steak to be bland. That’s when curry crept into the picture. It meshed with the whole eggplant-roasted red pepper-Mediterranean thing I had going on in the spread. I say, why not? Let’s give it a go….
It turned out beautifully! Plus, I have left over spread for my pita chips. Sweet deal. If you love Mediterranean food, give this one a try. Trust me, it’s good!
PS – If you have a Trader Joe’s near you, and you don’t have time to make the spread from scratch, check out their red pepper spread!
Curried Steak with Roasted Red Pepper and Eggplant Spread
Adapted from Barefoot Contessa Family Style
For the Spread:
1/2 medium eggplant
2-3 roasted red peppers
1 red onion, peeled
2 garlic cloves, minced
2-3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
fresh parsley for garnish
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
For the steak:
4 petite sirloin steaks, fat trimmed
2 Tbs. olive oil
4 Tbs. curry powder
2 tsp. onion powder
salt and pepper to taste
Preheat grill pan to medium-high. Add olive oil to pan.
Sprinkle curry powder, onion powder, salt and pepper to both sides of each steak. Place on grill pan and cook for 3-4 minutes on each side for medium. Please keep in mind that my steaks were about an inch thick. Adjust cook time to suit your steak preferences (cook longer for well cooked steaks and less for rare…).
Place steaks on serving platter, covered in foil. Let sit for 5-10 minutes. Top each steak with spread and garnish with fresh parsley. Enjoy!