Rating: 3.5 stars
29 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 0
  • 29 Ratings
Sara Quessenberry

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Credit: John Kernick

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high heat.

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  • 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.

Nutrition Facts

404 calories; calories from fat 62%; fat 28g; saturated fat 5g; cholesterol 37mg; sodium 307mg; carbohydrates 11g; fiber 5g; sugars 6g; protein 26g.
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