Grilled Steak Salad with Tomatoes & Eggplant for Two

1 Review
From: EatingWell Magazine 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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 1 2/3 cups
  • Per serving: 422 calories; 28 g fat(5 g sat); 5 g fiber; 17 g carbohydrates; 27 g protein; 51 mcg folate; 70 mg cholesterol; 7 g sugars; 0 g added sugars; 923 IU vitamin A; 39 mg vitamin C; 66 mg calcium; 3 mg iron; 652 mg sodium; 833 mg potassium
  • Nutrition Bonus: Vitamin C (66% daily value), Zinc (32% dv), Potassium (24% dv), Vitamin A (18% dv), Iron (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 3 1/2 lean meat, 3 fat

Reviews 1

February 13, 2014
profile image
By: richiesbaby
Hubby Approved! Easy Dish to make. Hubby even approves this dish and veggies are not his favorite thing. Doesn't feel like he is missing out. Pros: Wonderful Flavor, Cons: NULL