Juicy steak, cinnamon-laced caponata and creamy burrata adds up to a hearty plate.Gather Journal Steak, Caponata, and Burrata
A classic chargrilled steak gets the Italian treatment with the addition of rich, cinnamon-laced caponata and a knotted nest of burrata. Remember, the best burrata should live up to its name; it means buttery, and the oozing, creamy texture should be just that.
Toss eggplant with a ½ tsp salt and let stand in colander 30 minutes. Pat dry between sheets of paper towel.
Heat ¼ cup oil in a large skillet over medium heat until hot. Fry half of eggplant until golden and tender, about 5 minutes, then transfer to a paper towel-lined plate. Repeat with another ¼ cup oil and fry remaining eggplant, transferring to the plate when tender.
Add remaining Tbsp oil to skillet and cook onion over medium heat until soft, about 8 minutes. Add garlic, pepper flakes, and cinnamon and cook 2 minutes longer. Stir in tomatoes and cook until they are softened, 2 to 3 minutes. Stir in vinegar and capers. Return eggplant back to pan and cook 2 minutes. Season with salt and pepper, a pinch of sugar if you like and stir in basil. Serve warm or room temperature.
Season steaks with salt and pepper. Heat a heavy skillet until quite hot. Swirl a little oil in the skillet then sear steaks, in batches if necessary, about 5 minutes per side. Transfer steaks to a cutting board and let rest 5 minutes.
Divide steaks between 4 plates and serve with caponata and thick slabs of buratta.