Eggplant Steak Frites with Chimichurri

By Laura RegePublished: Jul 30, 2021

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Suzanne Clements

Yields:

4 serving(s)

Total Time:

1 hr 40 mins

Cal/Serv:

503

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How do you successfully accomplish steak night without the steak? Sub in creamy eggplant for a grilled mash-up of the classic French combo. An Argentine herb sauce, chimichurri, transform eggplants and potatoes from vegetable sides to a complete, fancy dinner.

Don’t get caught running back and forth from the grill to the kitchen. The key to eggplant steak frites' success is to prep in the kitchen while the grill preheats. Then head outside with just one task left to do, grill. In the kitchen, salt and drain the eggplant, boil the potatoes, then toss or brush with oil. Also, make sure to prep the sauce so the meal can go directly from the grill to the table. Bonus: Chimichurri tastes even better as the flavors meld, so don’t be shy about making it in advance.

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Ingredients

For The Chimichurri

1 1/4 cups
packed fresh parsley leaves
3 Tbsp.
packed fresh oregano leaves
2
garlic cloves, chopped
1/3 cup
extra-virgin olive oil
1/4 cup
red wine vinegar
1/2 tsp.
red pepper flakes
Kosher salt

For The Eggplant "Steak"

1
large eggplant (about 1 ½ pounds), trimmed, sliced lengthwise 1/4-inch thick
1 1/2 tsp.
kosher salt
2 Tbsp.
extra-virgin olive oil
Freshly ground black pepper

For The Frites

4
medium russet potatoes, scrubbed and cut into ½-inch wedges
1 tsp.
kosher salt
2 Tbsp.
extra-virgin olive oil

Directions

1. Step 1Make chimichurri: In a mini food processor, pulse parsley, oregano, and garlic until finely chopped. Scrape herb mixture into a small bowl and stir in olive oil, vinegar, red pepper flakes, and season with salt. Let sit so flavors can meld while cooking eggplant steaks and frites.
2. Step 2Generously season both sides of eggplant slices with salt (about 1½ teaspoons). Arrange eggplant on a wire rack set over a rimmed baking sheet and let drain for 30 minutes. Rinse eggplant and pat dry. Brush both sides of eggplant with 2 tablespoons oil and season with salt and pepper.
3. Step 3Meanwhile, place potatoes in a large pot and add enough cold water to cover by 1 inch. Season the water with 1 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. Drain and transfer potatoes to a large bowl; pat dry and toss with 2 tablespoons oil.
4. Step 4Grill vegetables: Preheat grill or grill pan to medium-high. Grill eggplant and potatoes, turning halfway through, until golden and tender, about 5 minutes for the potatoes and 8 minutes for the eggplant, transferring vegetables to a platter or plate as they are done. Season potatoes with salt.
5. Step 5Serve eggplant steaks and frites with a generous dollop of chimichurri.