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🍽️ Beef Steak Cooked Low-and-Slow with Lemon Dip and Eggplant Sticks

756 kcal · 30 min · 4 servings

Beef Steak Cooked Low-and-Slow with Lemon Dip and Eggplant Sticks Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven to 150 degrees Celsius with top and bottom heat.
  2. 2. Take the beef steaks out of the fridge and let them warm up.
  3. 3. Separate the egg: Take the yolk for the sauce and use the white for something else.
  4. 4. Cut the lemon in half and squeeze out the juice.
  5. 5. Peel the garlic and chop it roughly.
  6. 6. Put garlic, egg yolk, one teaspoon of mustard, and two tablespoons of lemon juice into a tall container.
  7. 7. Slowly let 100 milliliters of oil flow into the mixture.
  8. 8. Blend the mixture with a hand blender until it is creamy.
  9. 9. Put the finished aioli in the fridge until you need it.
  10. 10. Wash the rosemary and thyme and shake them dry.
  11. 11. Brush the steaks thinly with mustard.
  12. 12. Season the steaks with salt and pepper.
  13. 13. Place the herbs on top of the steaks.
  14. 14. Place the steaks on a baking sheet lined with parchment paper.
  15. 15. Cook the steaks in the oven on the middle rack for about 15 minutes.
  16. 16. Wash the eggplants and cut them into sticks.
  17. 17. Sprinkle the eggplants with salt and let them sit for 10 minutes.
  18. 18. Pat the eggplants dry with paper towels.
  19. 19. Coat the eggplants in semolina.
  20. 20. Take the steaks out of the oven.
  21. 21. Heat frying oil in a pot.
  22. 22. Check the oil temperature by holding a wooden spoon handle in the oil: Bubbles must rise.
  23. 23. Fry the eggplant sticks in batches for 3 to 4 minutes until golden brown.
  24. 24. Let the eggplants drain on paper towels and cool down.
  25. 25. Heat two tablespoons of oil in a pan over medium to high heat.
  26. 26. Sear the steaks for about 2 minutes on each side.
  27. 27. Plate the steak with the aioli and the eggplants.
  28. 28. Serve the dish.

Nutrition per serving