Steak Salad With Eggplant, Peppers, and Onion

steak-salad-eggplant Photo: Romulo Yanes; Stylist: Megan Hedgpeth


  • 3 tablespoons extra-virgin olive oil, plus more for baking sheets
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 small cloves garlic, minced
  • 8 ounces skirt steak
  • Salt and freshly ground black pepper
  • 2 medium eggplants (about 1 lb. total), cut into 1/4-inch-thick rounds (about 5 cups)
  • 2 red bell peppers (about 1 lb. total), quartered and seeded
  • 1 medium red onion, cut into 1/4-inch-thick slices (about 2 cups)
  • 1/2 cup ricotta
  • 2 tablespoons finely grated Parmesan
  • 2 tablespoons chopped fresh basil


1. Preheat broiler; place a rack close to heat source. Line 2 large baking sheets with foil and brush lightly with oil. In a large ziplock bag, mix together 1 Tbsp. balsamic vinegar, 1 tsp. rosemary, garlic and 1/2 tsp. each salt and pepper. Add steak; seal bag and rub marinade into steak. Let stand at room temperature for 15 minutes.

2. Arrange eggplants, peppers and onion in a single layer on baking sheets; brush tops with 2 1/2 Tbsp. oil. Sprinkle with remaining 2 tsp. rosemary and 1/2 tsp. each salt and pepper. Broil in batches, turning once, until tender and golden brown on both sides, about 10 minutes per sheet.

3. In a medium nonstick skillet, warm remaining 1/2 Tbsp. oil over medium heat. Remove steak from ziplock bag; discard marinade and cook steak, turning, 6 to 8 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.

4. Stir together cheeses and divide among 4 plates, spreading in center. Top each with roasted vegetables and sliced steak. Drizzle with remaining 1 Tbsp. balsamic vinegar. Sprinkle with basil, season with pepper and serve.

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  • Yield: 4

Nutritional Information

Calories per serving: 335
Fat per serving: 21g
Saturated fat per serving: 6g
Cholesterol per serving: 55mg
Fiber per serving: 7g
Protein per serving: 19g
Carbohydrates per serving: 19g
Sodium per serving: 258mg
Iron per serving: 2mg
Calcium per serving: 129mg

Good to Know

We like 100 percent grass-fed beef. It’s richer in omega-3s and conjugated linoleic acid (a type of fat that may reduce the risk of heart disease and cancer) than conventionally raised meat.