Categories: Steak
Ingredients
- 2 (8 oz.) grass-fed flat iron steaks
- 1 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 2 cups grape tomatoes, halved
- 2 tbsp. balsamic vinegar
- 1 yellow squash, cut into 1/2-inch thick rounds
- 1 zucchini, cut into 1/2-inch thick rounds
- 4 green onions, trimmed
- 1 eggplant, cut crosswise into 1/2-inch thick rounds
- Cooking spray
- 2 tbsp. thinly sliced fresh mint
- 2 tbsp. olive oil
- 1/2 cup loosely packed fresh basil leaves
Directions
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Place steaks in a single layer on a sheet of plastic wrap on a cutting board. Top with another sheet of plastic wrap. Using a meat mallet or small heavy skillet, pound steaks to 1/4-inch thickness. Discard plastic wrap. Sprinkle steaks evenly with 1/2 tsp. each salt and pepper.
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Preheat grill to high. Combine tomatoes, vinegar, and remaining 1/2 tsp. salt and pepper in a large bowl.
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Coat squash, zucchini, green onions, and eggplant with cooking spray. Place vegetables in a single layer on a grill grate coated with cooking spray. Grill squash and zucchini, uncovered, 2 minutes or until tender and grill marks appear. Grill green onions 2 minutes or until charred and slightly tender, turning occasionally. Grill eggplant 3 minutes on each side or until tender and grill marks appear. Coarsely chop green onions. Place eggplant, squash, zucchini and chopped green onions in bowl with tomato mixture; toss to combine.
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Place steaks in a single layer on grill grate coated with cooking spray; grill, uncovered, 2 minutes. Turn steaks; grill 1 minute or until desired doneness. Place steaks on a cutting board; let stand 5 minutes. Thinly slice steaks against the grain.
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Add mint and oil to vegetable mixture; toss to coat. Add basil; toss to coat. Divide veggie mixture and steak slices evenly among 4 plates.