Here’s a healthy pepper, tomato, eggplant and steak salad recipe that will convince anyone that, yes, salad can be a satisfying dinner. We toast dried oregano to make it especially aromatic and flavorful and then use it liberally to season the salad. Serve it over a bed of watercress or arugula with a crusty baguette to soak up the dressing.
2 servings, 1 2/3 cups each
Active Time: 40 minutes |
Total Time: 40 minutes
1 1/2 teaspoons dried oregano
8 ounces flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper plus 1/8 teaspoon, divided
1 sweet Italian pepper or 1 small bell pepper, cut into 2-inch wide strips
1 baby eggplant (about 8 ounces) or half a 1-pound eggplant, cut lengthwise into 1/2-inch-thick slices
3 tablespoons extra-virgin olive oil, divided
1 large tomato, cut into wedges
1/2 small red onion, thinly sliced
1/2 small clove garlic, minced
1 1/2 tablespoons red-wine vinegar
Preheat grill to high.
Cook oregano in a small skillet over medium heat, stirring constantly, until it smells toasty, about 2 minutes. Transfer to a large bowl.
Cut steak in half lengthwise (with the grain); season on both sides with 1/4 teaspoon each salt and pepper. Brush both sides of pepper and eggplant with 1 tablespoon oil.
Oil the grill rack (see Tip). Grill the meat, turning once, 8 to 10 minutes total for medium. Grill the pepper, turning once, until softened and charred in spots, about 10 minutes. Grill the eggplant, turning once, until browned and slightly soft, about 8 minutes.
While the steak rests, add tomato, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 2 tablespoons oil. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine. Chop the pepper and eggplant; add to the bowl. Cut the steak across the grain into 1/4-inch-thick slices, add to the bowl and toss to combine.
Per serving :
28 g Fat;
5 g Sat;
18 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
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.