- Roast the vegetables
- Make the pesto dressing
- Slice the avocados and persimmon
- Grill the steak
Roasted tomato eggplant salad
This is a great dish that can be used on its own or as a topping to fish, or chicken, or in a sandwich, or in eggs for breakfast, or as an alternative to tomato sauce!
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Ingredients:
- 1 eggplant thinly sliced
- 2 boxes cherry tomatoes
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1 1/2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried thyme or fresh thyme, stems removed
- 1 tablespoon silan date honey
Directions:
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper.
- Add all the ingredients and mix well.
- Place in oven for 25 minutes or until cooked and golden. Serve hot, warm or room temperature.
Avocado and steak strips
Persimmon is probably one of the sweetest most delicious fruit if it is ripe and fresh! If you can’t find it in your supermarket, feel free to substitute it with mangoes, peaches, oranges or grapefruits.
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Ingredients:
- 2 pounds minute steak
- 1/4 cup extra virgin olive oil
- 2 persimmon sliced
- 2 avocados sliced
- 1/2 cup fresh mint finely chopped
- 1/2 cup fresh basil finely chopped
- 1 cloves garlic zested
- 1/2 spicy green pepper seeds removed for less heat, finely chopped
- 1/4 teaspoon salt pink Himalayan
Directions:
- In a small bowl or jar, add the basil, mint, garlic, salt and 3 tablespoons of olive oil. Mix well and set aside.
- Rub the remaining olive oil onto the steak. Prepare a grill pan on high heat. Spray with olive oil and place steak on grill for 1 ½ minutes per side. Remove and after 1 minutes cut into strips.
- Add the avocado and persimmon and drizzle with the pesto on top. Serve hot or warm.
Notes & Tips:
In Israel the best cuts of meat I would suggest for this would be #1,5,6,7 (1 being the best). Ask the butcher to thinly slice the meat, horizontally so that you have large thin pieces to grill. IF you are in Israel add salt and pepper to the steak before grilling. If you are not and buy a minute steak, they tend to be very salty, in which case you should rinse off the salt and pat dry before grilling.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Take all leftovers of both the steak part and salad part and you can do any of the following: Make an amazing sandwich, pasta or salad. All are guaranteed winners!
