Steak Salad With Eggplant, Peppers And Onion Recipe

Name: Steak Salad With Eggplant, Peppers And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for baking sheets; 2 tablespoons balsamic vinegar; 1 tablespoon chopped fresh rosemary; 1 small clove garlic, minced; Salt and freshly ground black pepper; 8 ounces skirt steak; 2 medium eggplants (about 1 lb. total), cut into 1/4-inch-thick rounds (about 5 cups); 2 red bell peppers (about 1 lb. total), quartered and seeded; 1 medium red onion, cut into 1/4-inch-thick slices (about 2 cups); 1/2 cup ricotta; 2 tablespoons finely grated Parmesan; 2 tablespoons chopped fresh basil

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for baking sheets
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
1 small clove garlic, minced
Salt and freshly ground black pepper
8 ounces skirt steak
2 medium eggplants (about 1 lb. total), cut into 1/4-inch-thick rounds (about 5 cups)
2 red bell peppers (about 1 lb. total), quartered and seeded
1 medium red onion, cut into 1/4-inch-thick slices (about 2 cups)
1/2 cup ricotta
2 tablespoons finely grated Parmesan
2 tablespoons chopped fresh basil

1
Preheat broiler; place a rack close to heat source. Line 2 large baking sheets with foil and brush lightly with oil. In a large ziplock bag, mix together 1 Tbsp. balsamic vinegar, 1 tsp. rosemary, garlic and 1/2 tsp. each salt and pepper. Add steak; seal bag and rub marinade into steak. Let stand at room temperature for 15 minutes.
2
Arrange eggplants, peppers and onion in a single layer on baking sheets; brush tops with 2 1/2 Tbsp. oil. Sprinkle with remaining 2 tsp. rosemary and 1/2 tsp. each salt and pepper. Broil in batches, turning once, until tender and golden brown on both sides, about 10 minutes per sheet.
3
In a medium nonstick skillet, warm remaining 1/2 Tbsp. oil over medium heat. Remove steak from ziplock bag; discard marinade and cook steak, turning, 6 to 8 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
4
Stir together cheeses and divide among 4 plates, spreading in center. Top each with roasted vegetables and sliced steak. Drizzle with remaining 1 Tbsp. balsamic vinegar. Sprinkle with basil, season with pepper and serve.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for baking sheets, 2 tablespoons balsamic vinegar, 1 tablespoon chopped fresh rosemary, 1 small clove garlic, minced, and more.

Yes, Steak Salad With Eggplant, Peppers And Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak Salad With Eggplant, Peppers And Onion

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