Balsamic flank steak with eggplant is a flavor combination you don't want to miss!
If you’re looking for a unique variation on a traditional flank steak recipe, look no further. This delicious marinade is easy and only needs twenty minutes to impart tons of flavor to the meat and eggplant. Who’d have thought that balsamic flank steak would taste so good?
7 Oz Beef flank steak
1 Cup Eggplant
2 Oz Balsamic dressing, low fat / low carb
1/2 Cup Kale
1/2 Cup Tomatoes
1 Tbsp Soy sauce
Place your lean steak
, chopped eggplant, and balsamic dressing in a bag that can be sealed, and allow it to marinade in the fridge for no more than 20 minutes.
Once it's marinaded, add the contents of the bag to a hot non-stick pan
and let it sear and cook. Make sure the steak is flat on the pan's surface to get the best possible sear.
Flip the steak once one side is cooked, and add chopped kale and tomatoes to the pan. Add sea salt and pepper to season, reduce the heat, and cover the pan.
Let the steak cook to your preference (keeping in mind that flank steak can get chewy if it's cooked past medium or medium rare), then add soya sauce to finish.
Did you know?
Did you know that eggplant’s bitter taste once had medieval Europeans thinking it was the cause of insanity? Thankfully, this couldn’t be further from the truth. In addition to being a great source of dietary fiber, eggplant also contains the antioxidant nasunin. Nasunin has been closely linked to healthier mind, as it eliminates potentially harmful free radicals that contribute to dementia and the onset of Alzheimer’s.
Let us know what you think of this balsamic flank steak recipe in the comments below!
Did you enjoy this recipe? Try these next: Flank Steak With Rutabaga Fries Recipe, Flank Steak With Mushrooms Recipe, and Flank Steak Fricassee With Summer Squash Recipe.
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