18 Ingredients
makes 4 servings
2 hours 15 minutes
Nutrition information per serving: 537 Calories; 302 Calories from fat; 34.0 g Total Fat (8.2 g Saturated Fat; 19.5 g Monounsaturated Fat); 81 mg Cholesterol; 701.8 mg Sodium; 26.6 g Total Carbohydrate; 7.9 g Dietary Fiber; 32.9 g Protein; 6.4 mg Iron; 1139.6 mg Potassium; 0.2 mg Thiamin; 0.2 mg Riboflavin; 11.9 mg Niacin (NE); 0.9 mg Vitamin B6; 1.2 mcg Vitamin B12; 5.2 mg Zinc; 32.9 mcg Selenium; 117.6 mg Choline.
1. Prepare spice mix and set aside.
2. Prepare pellet grill according to manufacturer’s instructions. Preheat pellet grill to 225° F.
3. Prepare steak by rubbing ? tsp. olive oil on each side of the steak, then sprinkling 1 ? Tbsp. of spice mix on each side of steak. Take care not to contaminate your spice mixture with a spoon that has touched raw meat. (Note: If time allows, seal your steak in a plastic zip-top bag with the olive oil and seasonings to marinate for 6-12 hours prior to grilling.).
4. About an hour in to cooking your steak, preheat oven to 425°F.
5. Toss diced onion, sweet potato, and eggplant with 1 ? Tbsp. olive oil and 1 ? Tbsp. spice mix. Place vegetables on a baking sheet and bake for 45 minutes. Toss veggies halfway through baking, then remove from oven when fork-tender.
6. While veggies are cooking, prepare salad dressing by mixing together olive oil, red wine vinegar, and remainder of spice mix (about 1 ? Tbsp).
7. When the steak is finished cooking, remove from pellet grill, cover lightly with foil and rest 3-5 minutes before slicing. Slice steak against the grain first (perpendicular to the natural “lines”in the meat), then into bite-sized pieces.
8. Top salad greens with roasted veggies, cheese, tomatoes, and Flank Steak. Toss with salad dressing.
Source: www.beeflovingtexans.com
Other recipes