This recipe was derived from one of Bobby Flay’s recipes.
Serving Size- 3 ounces meat, 1 slice eggplant, 3 onion rings, 1 cup lettuce, 5 grape tomatoes, and 1 tablespoon vinaigrette
Ingredients:
| Meat 1 Flank Steak Sprinkle of Mrs. Dash |
Salad 1 box Spring Lettuce Mix 1 package Grape Tomatoes 1 avocado, quartered and thinly sliced. |
| Toppings 1 Eggplant, peeled and sliced into 1 inch pieces, salted. 1 Red Onion, sliced into 1 inch rings 1 teaspoons Olive Oil Black Pepper |
Vinaigrette 1 Tablespoon Oregano 1 tablespoon Honey 1 teaspoon Dijon mustard 1 Tablespoon Red wine Vinegar Olive Oil (1/3 cup) |
Directions:
Season the flank steak with Mrs. Dash. Brush eggplant and onion with olive oil and sprinkle with black pepper.
Grill the flank steak to medium rare, let rest for 5 minutes. Grill the onion and eggplant until tender. Slice flank steak against the grain in 3/4 inch thick strips. Cut the eggplant and onions into 1 inch cubes. Set aside.
Whisk the oregano, honey, dijon, and vinegar. Then, stream in olive while whisking. Set aside.
Assemble the salads. Each salad consists of 1 cup lettuce, 5 grape tomatoes, 1/8 of an avocado, 1 slice Eggplant, 3 onion rings. Drizzle with 1 Tablespoon of salad dressing. Top with 3 ounces of flank steak.
Nutrition facts per serving:
532 calories
29 g fat
9 g saturated fat
599 mg sodium
25 g carb
8 g fiber
12 g sugar