Steak, Caponata, and Burrata
PHOTOGRAPH BY Roland Bello FOOD STYLING BY Maggie Ruggiero PROP STYLING BY Theo Vamvounakis
A classic chargrilled steak gets the Italian treatment with the addition of rich, cinnamon-laced caponata and a knotted nest of burrata. Remember, the best burrata should live up to its name; it means buttery, and the oozing, creamy texture should be just that.
- 1large egpplant, cut into ½ inch pieces (about 1¼ lbs)
- ½cup plus 1 Tbsp extra virgin olive oil
- 1red onion, chopped
- 1clove garlic, finely chopped
- pinch crushed red pepper ﬂakes
- ⅛tsp cinnamon
- 2ripe tomatoes, coarsely chopped
- 1Tbsp red wine vinegar
- 1Tbsp capers
- a couple of fresh basil or parsley leaves, chopped
- salt and black pepper to taste
- 4(1¼ inch thick) rib-eye or New York strip steaks
- ½lb fresh burrata, at room temperature
- 1Toss eggplant with a ½ tsp salt and let stand in colander 30 minutes. Pat dry between sheets of paper towel.
- 2Heat ¼ cup oil in a large skillet over medium heat until hot. Fry half of eggplant until golden and tender, about 5 minutes, then transfer to a paper towel-lined plate. Repeat with another ¼ cup oil and fry remaining eggplant, transferring to the plate when tender.
- 3Add remaining Tbsp oil to skillet and cook onion over medium heat until soft, about 8 minutes. Add garlic, pepper flakes, and cinnamon and cook 2 minutes longer. Stir in tomatoes and cook until they are softened, 2 to 3 minutes. Stir in vinegar and capers. Return eggplant back to pan and cook 2 minutes. Season with salt and pepper, a pinch of sugar if you like and stir in basil. Serve warm or room temperature.
- 4Season steaks with salt and pepper. Heat a heavy skillet until quite hot. Swirl a little oil in the skillet then sear steaks, in batches if necessary, about 5 minutes per side. Transfer steaks to a cutting board and let rest 5 minutes.
- 5Divide steaks between 4 plates and serve with caponata and thick slabs of buratta.
Recipe from Gather Journal