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.

3 Grill the steak for 4 minutes, turn and repeat. Transfer to a plate, cover with foil and let rest for 4 minutes. Grill the vegetables in the pan until golden and tender.

4 To make the butter, melt the butter gently with the anchovies, garlic and shallots. When the shallots are soft, add the vinegar, mustard, capers and rosemary. Stir to combine and keep warm.

5 Slice the steak against the grain and plate with the vegetables and watercress. Spoon the butter over the steak.