A terrific, heart-healthy salad from the August 2013 issue of Eating Well Magazine.
Photo: Eating Well Magazine
cook time40 Min
flank steak, trimmed
sweet italian green peppers or 1 large bell pepper, cut into 2-inch wide strips
small eggplant (about 1 lb), cut lengthwise into 1/2-inch-thick slices
olive oil, extra virgin, divided
tomatoes, cut into wedges
red onion, thinly sliced
red wine vinegar
How To Make
Pre-heat 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 tsp. each of 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).
Grill 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 of oil. Season with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Toss to combine.
Chop the eggplant and peppers, and cut the steak across the grain into thin slices; add to the rest of ingredients in the bowl. Toss to combine.
Serve over watercress and add crusty bread to soak up the dressing. Yum!!
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