Serves four
1 small bulb garlic
1 large eggplant, sliced into half-rounds
1 large red pepper
1⁄2 cup extra virgin olive oil
1 large yellow onion, thinly sliced
4 halves of French bread, slightly longer than the steaks
4 8-ounce New York strip steaks
1 cup mayonnaise
kosher salt and freshly ground pepper
Roast the garlic in a 350-degree oven for 45 minutes. Then toss the eggplant slices in kosher salt, and set aside in a colander for twenty minutes. Prepare the red pepper by burning the skin black on an open flame, turning as needed.
Immediately place the pepper in a plastic bag or wrap in plastic wrap for ten minutes. (This process traps the heat inside the pepper, making it easier to remove the burnt skin.) Add 2 tablespoons of olive oil to a sauté pan on medium heat. Add the sliced onions, season with salt and pepper, and caramelize to a rich golden brown.
Peel the burnt skin off the red pepper, cut in half, de-seed, and slice into thin strips. Toss the strips with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Rinse the salt off the eggplant, and toss the slices with 4 tablespoons of olive oil. Grill steak and eggplant on a hot, clean charcoal grill on each side for 3-5 minutes. After grilling, season with freshly ground black pepper.
Brush the slices of French bread with the remaining olive oil and grill lightly. In a small bowl, add mayonnaise and the pulp from the roasted garlic. Mix together and season with salt and pepper. To assemble, lay the steak on the bread, then the eggplant, onions, and roasted peppers. Spread on the garlic mayonnaise and serve.
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