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).
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.
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