Serves 2
500g skirt steak
Olive oil
Salt and freshly ground black pepper
1 eggplant
2 red capsicums
Watercress to serve
Anchovy butter
100g butter
3 anchovies, finely chopped
2 garlic cloves, finely sliced
1 Tbs shallots, finely diced
1 tsp red wine vinegar
1 tsp Dijon mustard
1 tsp capers
3 tsp rosemary, finely chopped
1 Heat a grill pan. Brush the steak with olive oil and season well.
2 Slice the eggplant into 6 rounds. Halve the capsicums, remove the seeds and cut each into 4. Brush all with olive oil and season.