Friday, August 19, 2016

grilled tenderloin and eggplant open-faced caprese sandwiches... 40 minutes

the goods:
1 pound beef tenderloin steaks, about 1-inch thick (or other similar steak)
extra-virgin olive oil
1 tablespoon steak rub (I used stagner)
1 medium-large eggplant, cut into 1/2-inch slices
4 slices sourdough bread
2 large tomatoes, sliced
8 slices fresh mozzarella cheese
fresh basil leaves
balsamic vinegar

Bring steaks to room temperature, about 15 minutes while you preheat the grill to medium and slice all your veggies. Rub steaks with olive oil, then with steak rub on both sides. Clean and lightly oil hot grates. Grill steaks 10-15 minutes, flipping halfway through until medium. Remove steaks from grill and allow to rest. Brush eggplant slices and bread slices with olive oil and season with salt and pepper. Grill eggplant 6-8 minutes, flipping halfway through until tender. Toast bread until slightly crisp, 1-2 minutes. Thinly slice steaks against the grain. Layer the mozzarella, tomatoes, basil leaves, steak, and eggplant onto bread slices. Drizzle with balsamic vinegar and serve!

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