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Charred Sirloin Steak with Balsamic Glazed Eggplant and Bell Peppers

Name: Charred Sirloin Steak with Balsamic Glazed Eggplant and Bell Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 lb Italian eggplant, cut into 1-inch pieces; 1 can of diced tomatoes, drained; 4 cloves of garlic, minced; 2 teaspoons of kosher salt, divided; 1/2 cup of balsamic vinegar; 1.5 lb sirloin steak; 1 bell pepper, cut into 1-inch pieces; 1/2 cup of fresh basil, thinly sliced; 2 tablespoons of extra virgin olive oil, divided

This tantalizing combination of charred sirloin steak, paired with balsamic glazed eggplant and bell peppers, is a treat for your taste buds. With an extra dose of balsamic vinegar, and herbs, it packs a flavorful punch. Every mouthful will blossom with succulent steak and an incredible mix of summe...

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55 min

TOTAL TIME

494

CALORIES

$4.58

PER SERVING

Charred Sirloin Steak with Balsamic Glazed Eggplant and Bell Peppers

Ingredients

9 INGREDIENTS

4 SERVINGS

1 lb italian eggplant

cut into 1-inch pieces

1 can canned diced tomatoes

1/2 cup balsamic vinegar

1 1/2 lbs sirloin steak

1 whole bell pepper

cut into 1-inch pieces

1/2 cup fresh basil

thinly sliced

2 tbsp extra virgin olive oil

divided

Directions

9 STEPS

10 min

PREP TIME

45 min

COOK TIME

55 min

TOTAL TIME

Preheat the oven to 400°F. On a baking sheet, toss the eggplant pieces with 1 teaspoon of salt and let it sit for 5 minutes.

Warm 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the eggplant and cook until golden brown on all sides, about 4-5 minutes. Transfer to a plate.

In the same skillet, add bell pepper, minced garlic, and the remainder of the oil. Cook until tender for about 8-10 minutes.

In the meantime, season steak with remaining salt on both sides. Sear the steak in a separate skillet over medium-high heat. Cook until golden brown, around 6-8 minutes total. Remove from heat.

Transfer the seared steak to the oven-safe skillet holding the bell pepper and garlic. Pour balsamic vinegar over the steak. Transfer the skillet into the oven.

Bake until the steak reaches your preferred doneness, about 8 minutes for medium-rare. Be sure to flip the steak halfway through the cooking process.

Once done, remove the steak from the oven, transfer it to a cutting board, and let it rest for 5 minutes before slicing.

Add the cooked eggplant and can of drained diced tomatoes to the skillet with the remaining vinegar, bell pepper, and garlic. Cook, stirring occasionally for 2 minutes.

Lastly, fold in the basil and serve with the sliced steak.

Health Info

Macros

18g

CARBS

29g

FAT

37g

PROTEIN

Allowed on these diets

GLUTEN FREE

LACTOSE FREE