Skirt Steak with Green Tahini and Spicy Eggplant Salad

Here is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors.

The skirt steak
Calculate about 4-5oz (120-150 grams) clean skirt steak per person. Bring to room temperature and coat with a bit of light olive oil. Heat a grill pan on high heat, and roast on med-high heat, until the steak is nicely browned on both sides. Note that skirt steaks need very short roasting time, so make sure not to overcook them. Season with salt and pepper, and transfer to a cutting board.

Let rest for 2-3 minutes in a warm place before slicing, so that the steak stays nice and juicy. Slice on the bias. Place on a large tray or cutting board, add the green Tahini, eggplant salad, some cherry tomatoes and pita bread and serve.

Green Tanini
Tahini (sesame seeds paste) is known to many as an ingredient in Hummus. But it is also a great ingredient on its own, as in this lemony-green dressing.
The bright green color is achieved by using chopped fresh parsley as the base for the dressing. The dressing is especially good when combined with tomatoes.

Makes: 1 cup
Prep time: 10 minutes
Ingredients:
1 packed cup fresh parsley, washed and dried
1 garlic clove
Juice of 1 1/2 medium lemons
½ tsp salt
1/3 cup natural unsalted Tahini
1-4 Tbs water

1. Place the parsley in a food processor and chop fine with the metal blade. Add the rest of the ingredients, accept for the water, and process to a paste.
2. Add 1 Tbs water and process again. Check the consistency and add more water according to how thick or thin you want the dressing to be.

3. Taste and adjust seasoning. Keep at room temperature until serving. The green Tahini will keep, in an airtight container in the fridge, for up to 3 days.

Spicy Eggplant Salad
The original salad calls for deep-frying the eggplant cubes. As tasty as it is, I find it too heavy, so I prefer to oven roast the eggplant. The salad is wonderful as is, as a side dish, or on crostini, as shown in the last photo.
The salad will keep, in an airtight container in the fridge, for up to a week. Bring to room temperature before serving.

Makes: about 2 cups
Prep time: 10 minutes
Roasting time: about 30 minutes
Ingredients
For the eggplants:
1 large eggplant
2 Tbs oil
½ tsp salt
For the dressing
Juice of 1 lemon
½ tsp salt
1 garlic clove, grated
1 tsp cumin
½ tsp cayenne pepper or to taste
½ tsp freshly ground black pepper
1 tsp sweet paprika
2 Tbs olive oil

1. Preheat the oven to 415F (210C). Line a large baking pan with baking paper. 2. Cut off the eggplant ends and cut into medium size cubes. Place in a bowl and mix with the salt and oil. Place in the baking pan, in one layer.

3. Roast for 30-35 minutes, until the eggplant is soft and golden.

4. Meanwhile, mix the dressing ingredients in a medium bowl. Add the roasted eggplant cubes while still hot. Toss gently with a spatula to coat them with the dressing. Let sit until cooled, mixing gently occasionally.