Steak With Harissa Eggplant And Cannellini Mash

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This fast 30-minute dinner offers the perfect combination of tender steak, creamy mash and juicy grilled eggplant.

The ingredient of Steak With Harissa Eggplant And Cannellini Mash

• 1 large about 500g eggplant cut into 1cm thick slices
• 1 tablespoon harissa paste
• 80ml 1 3 cup extra virgin olive oil
• 3 garlic cloves crushed
• 1 1 2 lemons rind finely grated juiced
• 2 x 400g cans cannellini beans rinsed drained
• 2 tablespoons dried currants
• 1 small red onion thinly sliced
• large pinch of raw sugar
• 1 bunch fresh continental parsley leaves picked
• 700g beef scotch fillet or porterhouse steaks trimmed

The Instruction of steak with harissa eggplant and cannellini mash

• line 2 baking trays with baking paper place eggplant on prepared trays combine harissa 2 tbs oil and a third of the garlic in a small bowl brush over eggplant season
• preheat a chargrill pan or barbecue grill on mediumhigh cook the eggplant turning for 5 6 minutes or until charred and tender transfer to a plate cover with foil to keep warm
• meanwhile heat 1 tbs oil in a saucepan over medium low heat add the remaining garlic and the rind from 1 lemon stir for 30 seconds add the beans and juice of 1 lemon cook stirring and slightly crushing the beans with a wooden spoon for 2 3 minutes until warmed through season mash until almost smooth
• combine the currants onion sugar and remaining 1 tbs oil and lemon juice in a bowl season set aside for 5 minutes to develop the flavours combine the eggplant parsley and currant mixture in a large bowl toss to combine
• spray steaks with oil and season chargrill turning for 6 minutes for medium or until cooked to your liking transfer to a plate set aside for 4 minutes to rest slice the steaks serve with the white bean mash and eggplant salad

Nutritions of Steak With Harissa Eggplant And Cannellini Mash

calories: 137 903 calories
calories: 29 grams fat
calories: 7 grams saturated fat
calories: 26 grams carbohydrates
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calories: 45 grams protein
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