grilled steak salad

Name: Grilled Steak Salad
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) dried oregano; 1 pound(s) flank steak, trimmed; 1 teaspoon(s) salt, divided; 3/4 teaspoon(s) pepper, divided; 2 - sweet italian green peppers or 1 large bell pepper, cut into 2-inch wide strips; 1 - small eggplant (about 1 lb), cut lengthwise into 1/2-inch-thick slices; 4 tablespoon(s) olive oil, extra virgin, divided; 2 large tomatoes, cut into wedges; 1 small red onion, thinly sliced; 1 clove(s) garlic, minced; 3 tablespoon(s) red wine vinegar

(1 RATING)

26 Pinches 1 Photo

Carol Perricone

Massapequa Park, NY

Updated on Jun 30, 2013

A terrific, heart-healthy salad from the August 2013 issue of Eating Well Magazine. Photo: Eating Well Magazine

Rate

prep time

cook time 40 Min

method Grill

yield 4 serving(s)

Ingredients

1 tablespoon dried oregano
1 pound flank steak, trimmed
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 - sweet italian green peppers or 1 large bell pepper, cut into 2-inch wide strips
1 - small eggplant (about 1 lb), cut lengthwise into 1/2-inch-thick slices
4 tablespoons olive oil, extra virgin, divided
2 large tomatoes, cut into wedges
1 small red onion, thinly sliced
1 clove garlic, minced
3 tablespoons red wine vinegar

How To Make grilled steak salad

Step 1

Pre-heat grill to high. Cook oregano in a small skillet over medium heat, stirring until toasted, about 2 minutes. Transfer to a bowl.

Step 2

Cut steak in half lengthwise; season with 1/2 tsp. each of salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.
Step 3

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).
Step 4

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.
Step 5

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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