Grilled Steak Salad with Tomatoes & Eggplant
steak can be part of a heart-healthy dinner, especially when you choose lean flank steak and pair it with a tomato and eggplant salad tossed with olive oil. In this grilled steak salad recipe, we toast dried oregano to season the salad and make it especially aromatic
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Ingredients
- 1 tablespoon of dried oregano
- 1 pound of flank steak trimmed
- 1 teaspoon of salt divided
- 3/4 teaspoon of freshly ground pepper divided
- 2 sweet Italian peppers or 1 large bell pepper cut into 2-inch-wide strips
- 1 small eggplant about 1 pound, cut lengthwise into 1/2-inch-thick slices
- 4 tablespoons of Olive Oil Marketplace Spanish Hojiblanca EVOO divided (purchase here)
- 2 large tomatoes cut into wedges
- 1 small red onion thinly sliced
- 1 small clove of garlic minced
- 3 tablespoons of Olive Oil Marketplace Bell Pepper Balsamic purchase here
Instructions
- Preheat grill to high.
- Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.
- Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper.
- Brush peppers and eggplant with 1 tablespoon oil.
- Oil the grill rack. Grill the meat, turning once, about 10 minutes total for medium.
- Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).
- Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons oil.
- Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine.
- Chop the eggplant and peppers and cut the steak across the grain into thin slices; add to the bowl and toss to combine.
Notes
CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
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