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Grilled Wagyu Beef with Eggplant Marmalade

Servings 6 people
Calories 269kcal

Ingredients

  • EGGPLANT MARMALADE
  • 1 pound eggplant
  • 1 cup roasted red bell peppers, diced bottled is fine
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon sherry vinegar
  • 1/2 tablespoon minced fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon fennel seeds
  • 1 1/2 tablespoons brown sugar
  • GLAZE FOR BEEF
  • 4 cloves garlic peeled
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 6 (4-ounce) fillets wagyu beef room temperature; 30-60 minutes out of fridge
  • Vegetable oil, for brushing

Instructions

  • Make Eggplant Marmalade: Roast eggplant whole at 350° for 30 minutes or until collapsed. Quarter eggplant, remove skin with a sharp knife, and dice. Combine with remaining marmalade ingredients in a large pot and cook over medium heat for 15–20 minutes, stirring often. Adjust
  • Combine four cloves garlic, rosemary, and next six ingredients (ginger through sesame oil) in a blender and whirl until smooth. (May be made ahead; refrigerate.)
  • Preheat grill to medium hot. Brush fillets with vegetable oil. Cook for 4–6 minutes on each side or to desired temperature. Brush with garlic-rosemary glaze, cook 1 minute, turn, brush again, and cook 1 minute more. Remove from grill and let rest 5 minutes before slicing.Serve on top of warm eggplant marmalade.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 269 cal, 8g fat (4g mono, 1g poly, 3g sat), 54mg chol, 31g protein, 12g carb, 3g fi ber, 659mg sodium
 

Nutrition

Calories: 269kcal | Carbohydrates: 12g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 659mg