Ingredients

• 1 pound flank steak
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 medium eggplant
• 2 medium bell peppers
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove
• 1/4 cup fresh flat-leaf parsley

Preparation

1. Heat grill to medium-high heat.
2. Season the steak with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
3. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
4. Transfer to a cutting board and let rest at least 5 minutes before slicing.
5. While steak is cooking, sliced eggplant into four 1/2″ thick rounds and quarter and seed bell peppers.
6. Brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper.
7. Grill until tender, 4 to 5 minutes per side.
8. Mince garlic clove and chop parsley. In a small bowl, combine the remaining oil, vinegar, garlic and parsley to make a vinaigrette sauce.
9. Divide the steak and vegetables onto 4 dinner plates.
10. Spoon sauce over the vegetables or serve on the side.

Helpful hints

• Make sandwiches with the leftovers.
• For lower protein diets adjust steak portion to match your meal plan.
• Flank steak is also known as London broil.