Grilled Flank Steak and Balsamic Vegetables

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CALORIES 404(62% from fat); FAT 28g (sat 5g); SUGAR 6g; PROTEIN 26g; CHOLESTEROL 37mg; SODIUM 307mg; FIBER 5g; CARBOHYDRATE 11g

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  • 4

Ingredients

  • 1 pound flank steak
  • Kosher salt and pepper
  • 1 medium eggplant, cut into 1/2-inch rounds
  • 2 bell peppers (any color), quartered
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, chopped
  • 1/2 cup fresh flat-leaf parsley, chopped

Preparation

Step 1

Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.

Meanwhile, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 4 to 5 minutes per side.

In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among individual plates. Spoon the sauce over the vegetables or serve on the side.

Tip: To serve this meal to a crowd, double the recipe and make it several hours in advance. Refrigerate, then serve at room temperature. You can use leftovers in sandwiches.

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