Name: Steak Salad with Herbs
Yield: 4 servings
Ingredients: 1 shallot, thinly sliced crosswise, separated into rings; 1/4 red wine vinegar; 1/2 plus 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise; 2 ears of corn, husked; 1 hanger or skirt steak; 2 baby arugula; 2 (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

Why it works: Olive and eggplant match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 943 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Steak Salad with Herbs

4 servings

Ingredients

1 shallot, thinly sliced crosswise, separated into rings
1/4 red wine vinegar
1/2 plus 2 tablespoons olive oil
Kosher salt, freshly ground pepper
1 medium eggplant, cut lengthwise into 1-inch wedges, wedges halved crosswise
2 ears of corn, husked
1 hanger or skirt steak
2 baby arugula
2 (packed) assorted fresh tender herb leaves (such as basil, cilantro, and mint)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

504Calories

31 gProtein

30 gFat

30 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Olive Oil	1 tbsp (14g)	119
Corn	1/2 cup kernels (82g)	77
Eggplant	1 cup cubed (82g)	35
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Arugula	1 cup (20g)	5
Vinegar	1 tbsp (15ml) distilled	3
Basil	5 leaves fresh (2.5g)	1
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By bonappetit. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + eggplanttop 2% of all pairs

Smell alikestrong

Cooked together943 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Shallot + eggplanttop 5% of all pairs

Smell alikestrong

Cooked together16 recipes

Shared aroma: coumarin (sweet, hay).
Pepper + eggplanttop 8% of all pairs

Smell alikemoderate

Cooked together1,123 recipes

Shared aroma: guaiacol (smoky, sweet).
Shallot + olivetop 9% of all pairs

Smell alikestrong

Cooked together1,659 recipes

Shared aroma: 2,4-decadienal (seaweed).
Olive + corntop 9% of all pairs

Smell alikemoderate

Cooked together2,502 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the arugula

How well each one fits the dish's main ingredients (shallot, red wine, vinegar, olive, pepper, eggplant, corn):

Capsicumfits better
Tomatofits better
Spinachfits better
Arugulathe original

Fit is the average pairing score against shallot, red wine, vinegar, olive, pepper, eggplant, corn. Candidates are from the same food group and used in at least 100 recipes.

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