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Steak Salad with Eggplant, Peppers and Onion

Photo: Romulo Yanes; Styling: Megan Hedgpeth

Prep time 20 mins
Cook time 28 mins

Serves: 4

Looking for dinner tonight? Look no further than a hearty Steak Salad bowl. The tender skirt steak and ricotta are the super stars in this one dish wonder.


  • 3 tablespoons extra-virgin olive oil, plus more for baking sheets
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper
  • 8 ounces skirt steak
  • 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

Nutrition Information

  • calories 335
  • fat 21 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19 g
  • carbohydrate 19 g
  • fiber 7 g
  • cholesterol 55 mg
  • iron 2 mg
  • sodium 258 mg
  • calcium 129 mg

How to Make It

  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.