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Bistro Beef Tapenade

Grilled Flat Iron Steaks and eggplant are layered with zucchini and tomato and topped with a jazzed up olive tapenade.

  • 30
    min
  • 4
    SERVINGS
  • 320
    Cal
  • 23 g
    Protein

Ingredients:

  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 4 large (1/2-inch thick) slices eggplant
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon pepper
  • 1/4 cup olive tapenade
  • 2 tablespoons chopped fresh oregano
  • 4 large (1/4-inch thick) slices tomato
  • 1 small zucchini, shredded
  • Fresh oregano springs (optional)

Cooking:

  1. Brush eggplant with 1 tablespoon oil. Season eggplant and beef Flat Iron Steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange eggplant around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes (gas grill times remain the same) or until tender.

  2. Meanwhile, combine tapenade, remaining 1 tablespoon oil and chopped oregano in small bowl; set aside.

  3. Carve steaks into thin slices. Season beef and eggplant with salt, as desired. Place eggplant slices on plates; layer evenly with beef, tomato and zucchini. Spoon tapenade mixture on top. Garnish with oregano sprigs, if desired.

317 CALORIES

0 % *

6g SAT FAT

0 % DV **

23g PROTEIN

0 % DV

3.2 mg IRON

0 % DV

8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 317 Calories; 198 Calories from fat; 22g Total Fat (6 g Saturated Fat; 9 g Monounsaturated Fat;) 71 mg Cholesterol; 212 mg Sodium; 7 g Total Carbohydrate; 3.7 g Dietary Fiber; 23 g Protein; 3.2 mg Iron; 4 mg NE Niacin; 0.5 mg Vitamin B6; 5 mcg Vitamin B12; 8 mg Zinc; 32.4 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

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