Grilled Grass-Fed Flank Steak with Balsamic Vegetables

Cost per Serving: $2.94

Active Time: 25 minutes

Total Time: 25 minutes

Serves: 4

About This Recipe

Ingredients & Prep Special Diets Benefits Nutrition & Macros

Ingredients & Prep

1 whole

organic eggplant, cut into 1/2-inch rounds

1 clove

organic garlic, chopped

1/2 cup(s)

fresh flat-leaf parsley, chopped

1/2 tsp(s)

sea salt

1/2 tsp(s)

freshly ground black pepper

1 pound

grass-fed flank steak

2 Tbsp(s)

organic balsamic vinegar

2 Tbsp(s)

avocado oil

2 medium(s)

organic red bell peppers, quartered

548 g

organic eggplant, cut into 1/2-inch rounds

3 g

organic garlic, chopped

30 g

fresh flat-leaf parsley, chopped

3 g

sea salt

1 g

freshly ground black pepper

453.5 g

grass-fed flank steak

32 g

organic balsamic vinegar

28 g

avocado oil

238 g

organic red bell peppers, quartered

Heat grill to medium-high heat.

Season the steak with half of the salt and pepper. Grill to the desired doneness (about 4 to 5 minutes per side for medium-rare). Transfer steak to a cutting board and let rest 5 minutes before slicing.

Meanwhile, brush both sides of the eggplant and peppers with half of the oil. Season with remaining salt and pepper. Grill until tender, 4 to 5 minutes per side.

In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among serving plates. Spoon the sauce over the vegetables.

Serve.

Gluten-Free Diet
Gluten-Free/Dairy-Free Diet
Grain-Free Diet
High Protein Diet
Low Carb Diet
Low Starch Diet
Paleo Diet (Light)
Paleo Diet (Strict)
PCOS Diet
Primal Diet
Whole Food

Benefits

Fiber
Potassium
Protein
Selenium
Zinc
VitaminA
VitaminB6
VitaminC
VitaminK
Folate
Niacin
Phosphorous
Manganese

Iron
Magnesium
Copper
Thiamin
Riboflavin

No Citrus
No Coconut
No Corn
No Dairy
No Eggs
No Fish
No Gluten
No Grains
No Legumes
No Nuts
No Peanuts
No Pork
No Poultry
No Pseudograins
No Shellfish
No Soy
No Yeast
Low Carbohydrate

Nutrition & Macros

Nutrition Information

0 Servings Fruits / 2.5 Servings Vegetables

View Calorie Breakdown

Calories: 280

Omega-6 / Omega-3 ratio: 8 : 1

Macronutrients

Amount

Total Fat

13.18 g

Saturated Fat

3.24 g

Monounsaturated Fat

7.22 g

Polyunsaturated Fat

1.32 g

Trans Fat

0 g

Essential Fatty Acids (Omega-3)

154 g

ALA

154 mg

EPA

0 mg,

DHA

0 mg,

Conjugated Linoleic Acid(CLA)

0 mg

Cholesterol

38.55 mg

Total Carbohydrate

13.64 g

Net Carbohydrate

7.4 g

Sugars

6.99 g

Fiber

6.24 g

Protein

26.61 g

Sugar Alcohols

0 g

Vitamins

Amount

% Daily Value*

Vitamin A

2532.55 IU

51%

Vitamin C

89.26 mg

149%

Vitamin D

0 IU

Vitamin E

1.74 IU

Vitamin B6

0.99 mg

50%

Vitamin B12

0 mcg

Vitamin K

132.49 mg

166%

Folate

83.7 mcg

21%

Niacin

8.64 mg

43%

Riboflavin

0.24 mg

14%

Thiamin

0.18 mg

12%

Choline

115.42 mg

21%

Minerals

Calcium

55 mg

Copper

0.22 mg

11%

Iron

2.94 mg

16%

Magnesium

56.65 mg

14%

Manganese

0.47 mg

24%

Phosphorous

286.19 mg

29%

Potassium

883.98 mg

25%

Selenium

34.04 mcg

49%

Sodium

362.17 mg

15%

Zinc

4.81 mg

32%

Phytonutrients

Alpha-carotene

11.9 mcg

Beta-carotene

1367.68 mcg

Beta-cryptoxanthin

291.67 mcg

Lutein + zeaxanthin

448.05 mcg

Lycopene

0.01 mcg

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