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.
- 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.
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
More From EatingWell
If you’re planning a holiday party this year, make...Celebrate the new year with EatingWell’s best healthy recipes!...
Eating a meatless dinner on Thanksgiving opens up a world of...Find inspiration for healthy holiday dining and entertaining...
Oatmeal is an ideal breakfast for cooler months and is arguably...
Try one of these 5-minute, healthy smoothie recipes for a...
Whether you're looking for a quick breakfast or a refreshing...
Eating too many added sugars may be taking a toll on our...
Indulge in something sweet with our delicious vegan dessert...
Black bean soup and black bean chili are delicious,...
Whether it’s breakfast, lunch or dinner, healthy wrap recipes...
If you’re looking for a budget-friendly option for dinner,...
Pull out your crock pot and make a delicious and hearty slow-...
Packed with iron, dietary fiber and thiamine, oats are a...
If you’re trying to cut back on carbs or are following a low-...
Apple pie is a favorite fall dessert and pumpkin pie is an...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- July/August 2013