Soy-Ginger Flank Steak with Grilled Eggplant
- 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
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.