1 boneless beef sirloin steak (1 lb.), 1 inch thick
2 shallots, cut in half
1 small eggplant (1 lb.), cut lengthwise into 4 slices
1 each yellow squash and zucchini, cut lengthwise, then crosswise in half
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Let's Make It
Whisk first 6 ingredients until blended. Place steak and combined vegetables in separate shallow dishes. Pour half the vinegar mixture over ingredients in each dish; turn to evenly coat both sides of all ingredients. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove steak and vegetables from marinade; discard marinade.
Grill steak 5 to 7 min. on each side or until medium doneness (160ºF). Meanwhile, grill vegetables 2 to 3 min. on each side or until crisp-tender.
Cut steak across the grain into thin slices. Serve with grilled vegetables.
Prepare recipe as directed, substituting 4 small boneless skinless chicken breasts for the steak, and increasing the grilling time for the chicken to 6 to 8 min. on each side or until done (165ºF).
Incorporate more vegetables into your diet with this low-calorie, low-sodium meal, featuring grilled steak with a mixture of eggplant, zucchini and yellow squash.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.