Grilled Rose Veal NY Sirloin Steak with Baked Eggplant and Chimichurri Sauce

Author: Farmer Kelley

INGREDIENTS

For the rose veal steak

• 2 Howling Flats Farm Rose Veal NY Sirloin Steaks

• 1 tbsp olive oil

• Salt, to taste

• Black pepper, to taste

  
  

For the baked eggplant

• 2 medium eggplant

• 2 tbsp olive oil

• Salt, to taste

• Black pepper, to taste

• 1 clove garlic, finely minced

• 1 tbsp chopped parsley

  
  

For the chimichurri sauce

• 1 cup fresh parsley, finely chopped

• 2 tbsp fresh oregano, finely chopped, or 1 tsp dried oregano

• 2 cloves garlic, minced

• 1 small red chili, finely chopped, optional

• 2 tbsp red wine vinegar

• 1/2 cup olive oil

• 1 tbsp lemon juice

• Salt, to taste

• Black pepper, to taste

Instructions

1. Preheat your oven to 400°F.

   
   

2. Slice the eggplants in half lengthwise. Score the flesh lightly in a crisscross pattern without cutting through the skin. Drizzle with olive oil and season with salt and black pepper.

   
   

3. Place the eggplants cut side up on a baking tray and roast for 30 to 35 minutes, or until soft and lightly golden. Once done, spoon over the minced garlic and chopped parsley while still warm.

   
   

4. While the eggplants bake, make the chimichurri. In a bowl, combine the parsley, oregano, garlic, chili if using, red wine vinegar, olive oil, lemon juice, salt, and black pepper. Stir well and let it sit so the flavors come together.

   
   

5. Pat the rose veal NY sirloin steaks dry. Rub with olive oil and season both sides with salt and black pepper.

   
   

6. Heat a grill pan, cast iron pan, or outdoor grill over medium-high heat. Grill the steaks for about 3 to 4 minutes per side, depending on thickness, until nicely marked and just cooked through but still tender.

   
   

7. Transfer the steaks to a plate and let them rest for 5 minutes.

   
   

8. Serve the grilled rose veal NY sirloin steaks with the baked eggplants on the side and spoon chimichurri over the steak or alongside it.

Optional Note

This is especially good with a few extra spoonfuls of chimichurri, flaky salt on the steak just before serving, and a squeeze of lemon over the eggplant.