Give your steak dinner a makeover this weekend with this simple, delicious and colourful recipe from Leah Itsines.

Recipe Leah Itsines | Styling Natalie Homan | Photographs Brendan Homan

Garlic steak with eggplant salsa verde
Serves 2
Cook time: 20 minutes 

2 large eye fillet steak or rump steak
1 tbsp olive oil
1 garlic clove, crushed
salt & pepper to taste
sprinkle of dried oregano

salsa verde
1 small eggplant, diced
1 small capsicum, diced
1 red onion, diced
½ small red chilli, finely sliced
1 small garlic clove, crushed
2 tbsp capers, diced
¼ cup tinned tomatoes
small handful basil
salt and pepper to taste

In a bowl, coat the steaks with olive oil, garlic, salt, pepper and dried oregano. Leave to marinate for 1 hour. In a small pan, heat a small splash of olive oil over medium heat. Add eggplant, capsicum, onion, chilli and garlic and cook for 10 minutes. Add capers, tomatoes, salt, pepper and basil. Taste and season accordingly. Allow to cook until the mixture begins to thicken. Meanwhile, heat a grill plate with a splash of olive oil over a high heat. Add steak and cook to your liking. 

Top the steak with the salsa and serve. 

 

This recipe first appeared in the February 2020 issue of SALIFE magazine.