With steak, red wine. It’s not a rule — we don’t like wine rules around here — but a simple guideline; for every rich, full-bodied white that can stand up to steak, there are dozens of red options that will do the same. If you decide to make this recipe (and you should — it’s easy and filling), try any of the three reds recommended below, which also take into account the bitter notes of the eggplant, the earthiness of the olives and the sweetness of the Italian peppers.
EGGPLANT SAUTE WITH EYE-OF-ROUND STEAK
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 8 small eggplant, cubed; cook, stirring, until soft, about 15 minutes. Add 4 tomatoes, chopped; cook until beginning to soften, 5 minutes. Add 2 green Italian sweet peppers, cut into 1-inch pieces; cook 2 minutes. Stir in 12 Kalamata olives, quartered; 1/4 cup chopped mixed herbs (basil, thyme, oregano); and 1/2 teaspoon salt. Cook 2-3 minutes. Cook 4 eye-of-round steaks in a skillet in 1 tablespoon oil, 1-2 minutes per side. Deglaze pan with 1/4 cup red wine. Serve steaks with the sauce and topped with eggplant mixture. Makes: 4 servings
Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin: