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Soy-Ginger Flank Steak with Grilled Eggplant


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  • 2 lbs. flank steak
  • 1/2 C soy sauce
  • 1/4 C + 2 T lime juice
  • 2 T grated ginger
  • 1/4 C olive oil
  • 1 med. eggplant, cut into spears
  • Salt & pepper


Servings 4


Step 1

Using sharp knife, score flank steak on both sides; transfer to shallow baking dish. In small bowl, combine soy sauce, lime juice & ginger. Pour 2/3 C over steak; turn to coat. Let stand 10 min.

Light grill. Brush 2 T olive oil over cut sides of eggplant & season with salt & pepper.
Remove steak from marinade & pat dry. Brush with 2 T olive oil & season with salt & pepper. Grill over med-hi heat, turning occasionally, @11 min. for med. Simultaneously grill eggplant until tender & browned, @11 min. Transfer steak to cutting board & let rest 5 min. Thinly slice meat against the grain. Transfer meat & eggplant to serving plate, drizzle with reserved marinade & serve.

Cal: 573.8

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