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20 minute dinner recipes

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Grilled Steak Salad with Tomatoes & Eggplant for Two


From EatingWell:  July/August 2013

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. Preheat grill to high.
  2. Cook oregano in a small skillet over medium heat, stirring constantly, until it smells toasty, about 2 minutes. Transfer to a large bowl.
  3. 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.
  4. 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.
  5. 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 : 422 Calories; 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