Grilled Steak Salad with Tomatoes & Eggplant (Printer-Friendly Version) | Eating Well
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Grilled Steak Salad with Tomatoes & Eggplant

http://www.eatingwell.com/recipes/grilled_steak_salad_tomatoes_eggplant.html

From EatingWell:  July/August 2013

Yes, steak can be part of a heart-healthy dinner, especially when you choose lean flank steak and pair it with a tomato and eggplant salad tossed with olive oil. In this grilled steak salad recipe, we toast dried oregano to season the salad and make it especially aromatic.

4 servings, 1 2/3 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Preheat grill to high.
  2. Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.
  3. Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.
  4. Oil the grill rack (see Tip). Grill the meat, turning once, about 10 minutes total for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).
  5. Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Chop the eggplant and peppers and cut the steak across the grain into thin slices; add to the bowl and toss to combine.

Nutrition

Per serving : 359 Calories; 21 g Fat; 4 g Sat; 13 g Mono; 70 mg Cholesterol; 17 g Carbohydrates; 27 g Protein; 5 g Fiber; 652 mg Sodium; 833 mg Potassium

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 1/2 lean meat, 3 fat

Tips & Notes