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.

Lori Powell
Recipe by Health January 2016

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Credit: Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary test

prep:
20 mins
cook:
28 mins
total:
48 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

335 calories; fat 21g; saturated fat 6g; protein 19g; carbohydrates 19g; fiber 7g; cholesterol 55mg; iron 2mg; sodium 258mg; calcium 129mg.
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