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Ingredients
- 1 lb flank steak
- sea salt and freshly ground black pepper
- 1 medium egg plant , cut into 1/2 inch rounds
- 2 bell peppers , any color, quartered
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 garlic clove , chopped
- 1/2 cup fresh flat-leaf parsley , chopped
Ingredients
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Instructions
- Heat grill to medium-high heat.
- Season steak with 1/2 tsp salt and 1/2 tsp pepper. Grill to the desired doneness, 4-5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Meanwhile, brush both sides of eggplant and peppers with 3 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Grill until tender, 4-5 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 and serve on the side.