bistro beef tapenade
Grilled Flat Iron and Eggplant are layered with Zucchini and tomato and topped with a jazzed up olive tapenade.
- 2 beef Flat Iron Steaks (8 oz each)
- 4 large (1/2 inch thick) slices eggplant
- 2 tablespoons olive oil, divided
- 1/2 teaspoon pepper
- 1/4 cup olive tapenade
- 2 tablespoons chopped fresh oregano
- 4 large (1/4-inch thick) silces tomato
- 2 small zucchini, shredded
- Fresh oregano sprigs (optional)
Brush eggplant with 1 tablespoon oil. Season eggplant and beef steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange eggplant around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes (gas grill times remain the same) or until tender.
Meanwhile, combine tapenade, remaining 1 tablespoon oil and chopped oregano in small bowl; set aside.
Carve steaks into thin slices. Season beef and eggplant with salt, as desired. Place eggplant slices on plates; layer evenly with beef, tomato and zucchini. Spoon tapenade mixture on top. Garnish with oregano sprigs, if desired.
Nutrition information per serving: 317 calories; 22 g fat (6 g saturated fat; 9 g monounsaturated fat); 71 mg cholesterol; 212 mg sodium; 7 g carbohydrate; 3.7 g fiber; 23 g protein; 4.0 mg niacin; 0.5 mg vitamin B6; 5.0 mcg vitamin B12; 3.2 mg iron; 32.4 mcg selenium; 8.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.