Ingredients

Steak

• 1 hanger or flatiron steak, trimmed with center vein removed

• Olive oil

• Kosher or coarse sea salt

• freshly ground black pepper, to taste

• 2 cloves garlic

Tomato and Eggplant Jam

• 1 eggplant, peeled and sliced into ½-inch slices

• Kosher salt

• extra virgin olive oil

• 1 pound ripe red tomatoes, peeled, seeded, and chopped

• ¼ pound sugar

• 2 teaspoons chopped garlic

• 1 teaspoon Herbes de Provence

• Kosher salt, to taste

Instructions

Grill the Steak

Preheat a gas or charcoal grill to high heat, or preheat a grill pan over medium-high heat on a Wolf Gas or Induction Burner.

Brush the steak with olive oil. Smash the garlic with the flat of a knife, then purée it with a pinch of salt. Spread the garlic over the surface of the meat, then season generously with salt and pepper.

Gently rub the seasonings into the meat.

Sear the meat on the hottest part of the grill for 1 minute per side. Move the steak to a medium-hot part of the grill and cook for 12–15 minutes, depending on the thickness. Turn the meat frequently during cooking.

If the thin end appears to be cooking too quickly, “hang” that end off the grill and finish cooking the thicker end.

Rest the meat for 5 minutes before slicing and serve with the Tomato–Eggplant Jam on the side.

Make the Tomato and Eggplant Jam

Sprinkle the eggplant liberally with salt and set aside for 20 minutes. After the time is up, rinse the excess salt from the eggplant and pat dry. Lightly coat the eggplant with olive oil.

Preheat a gas or charcoal grill or a broiler to high heat. Grill or broil the eggplant for 2 minutes per side, then cool and chop into ½-inch pieces. Set aside.

In a large non-reactive pan combine the tomatoes, sugar, garlic, and herbs. Bring to a boil over medium heat, then reduce the heat and simmer for about 1 hour, or until the mixture is thick.

Remove from the heat, add the eggplant, and adjust the seasoning if necessary. Chill and preserve if desired.