Recipes and Food > Salads and Starters Recipes

Steak Salad With Eggplant, Peppers, and Onion

Name: Steak Salad With Eggplant, Peppers, and Onion
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp. Balsamic vinegar; 1 tbsp. Rosemary; 1 clove Garlic; to taste Salt and Pepper; 8 oz. Skirt steak; 2 medium Eggplant; 2 Red bell pepper; 1 medium Red onion; 1/2 cup Ricotta cheese; 2 tbsp. Parmesan cheese; 2 tbsp. Basil; 3 tbsp. Olive oil

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This winter salad's main ingredient is beef. We recommend you use grass-fed beef, due to its richer content in omega-3s and conjugated linoleic acid (a type of fat that may reduce the risk of heart disease and cancer).

Prep Time 20 minutes

Serves: 4

Difficulty Level: Low

Ingredients for Steak Salad With Eggplant, Peppers, and Onion:

Balsamic vinegar - 2 tbsp.

Rosemary - 1 tbsp. (chopped )

Garlic - 1 clove (minced)

Salt and Pepper - to taste

Skirt steak - 8 oz.

Eggplant - 2 medium (cut into 1/4-inch-thick slices)

Red bell pepper - 2 (quartered and seeded)

Red onion - 1 medium (cut into 1/4-inch-thick slices)

Ricotta cheese - 1/2 cup

Parmesan cheese - 2 tbsp. (finely grated)

Basil - 2 tbsp. (chopped )

Olive oil - 3 tbsp.

Method of preparing the Steak Salad With Eggplant, Peppers, and Onion:

Preheat the broiler (or grill), placing a rack on the top shelf (close to the heat source). Then line 2 racks with baking paper or foil and brush lightly with oil. In a large bowl or ziplock bag, combine 1 tablespoon balsamic vinegar, 1 teaspoon rosemary, garlic, and 1/2 teaspoon salt and pepper. Add the steak and combine the marinade well. If using a bowl, cover and let the beef sit at room temperature for 15 minutes.
Place the eggplants, peppers, and onions in a single layer on baking sheets, brushing the tops with a little oil (about 2 1/2 tablespoons). Sprinkle the vegetables with 2 teaspoons of rosemary and some salt and pepper. Broil or grill the vegetables in batches, turning once, until they appear tender and golden brown on both sides.
In a nonstick pan, add the remaining 1/2 teaspoon oil over medium heat. Remove steak, discarding the marinade, and cook on the pan, turning occasionally. Cook for about 6 to 8 minutes in total (depending on thickness). Transfer to a chopping board and let it rest for about 5 minutes before slicing.
Combine the cheeses together, dividing among 4 plates. Top each with roasted vegetables and sliced steak. Then drizzle each dish with some balsamic vinegar and sprinkle with basil, seasoning with some pepper, prior to serving.