Prep 15 mins
Cook 15 mins
Adapted from License to Grill by Chris Schlesinger and John Willoughby. Make sure you get steaks that are really thick, so they can get a good, strong sear on the outside and still be rare at the center.
- 118.29 ml minced fresh rosemary
- 44.37 ml minced garlic
- 78.07 ml kosher salt
- 118.29 ml freshly cracked black pepper
- 4 sirloin steaks, about 1-1/2 inches thick (12 to 16 oz.)
For the Relish
- 2 medium eggplants, cut into rounds about 1 inch thick
- 1 red onion, peeled and cut into rings about 1 inch thick
- 78.07 ml olive oil
- salt and freshly cracked black pepper
- 14.79 ml minced garlic
- 118.29 ml balsamic vinegar
- 59.14 ml extra virgin olive oil
- 44.37 ml roughly chopped fresh parsley
- In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
- Meanwhile, make the relish:
- Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
- By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!
Excellent, really moist and the relish adds a great taste.