Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2013


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

1 2/3 cups
422 calories; protein 26.8g; carbohydrates 16.9g; dietary fiber 5g; sugars 7.3g; fat 27.8g; saturated fat 5.4g; cholesterol 70.3mg; vitamin a iu 923.1IU; vitamin c 39.4mg; folate 51.5mcg; calcium 66mg; iron 2.8mg; magnesium 56mg; potassium 832.6mg; sodium 652.2mg; thiamin 0.2mg.

3 vegetable, 3 1/2 lean meat, 3 fat