Grilled Steak Salad with Tomatoes & Eggplant for Two

July/August 2013

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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.

Grilled Steak Salad with Tomatoes & Eggplant for Two

Makes: 2 servings, 1 2/3 cups each

Serving Size: 1 2/3 cups each

Active Time:

Total Time:


  • 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


  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.

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.


Per serving: 422 calories; 28 g fat (5 g sat, 18 g mono); 70 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 5 g fiber; 652 mg sodium; 833 mg potassium.

Nutrition Bonus: Vitamin C (65% 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

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Ease of Preparation
Total Time
45 minutes or less
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Preparation/ Technique

July/August 2013
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