Berbere Spiced Grilled Flat Iron with Garlic-Herb grilled Eggplant
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Step 1Cut Flat Iron evenly into 4 steaks (about 4 - 6 ounces each)
Step 2Combine all rub seasoning in a small bowl. Spread evenly onto all surfaces of the steaks.
Step 3Place steaks onto a preheated gas grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill and let rest for at least 5 minutes. Serve with grilled eggplant naan bread, and yogurt.
Step 4In a small bowl combine garlic, oregano, salt, olive oil, and eggplant. Toss eggplant making sure all sides are coated evenly.
Step 5Grill eggplant on gas grill for 4 - 6 minutes flipping half way through. Remove from grill and keep warm.
Nutrition information per serving, 4 oz: 300 Calories; 165.6 Calories from fat; 18.4g Total Fat (5.5 g Saturated Fat; 0.4 g Trans Fat; 1.4 g Polyunsaturated Fat; 9.6 g Monounsaturated Fat;) 72 mg Cholesterol; 810 mg Sodium; 11 g Total Carbohydrate; 4.9 g Dietary Fiber; 4.5 g Total Sugars; 24 g Protein; 0 g Added Sugars; 41.1 mg Calcium; 3.4 mg Iron; 640 mg Potassium; 0 mcg Vitamin D; 0.31 mg Riboflavin; 7.1 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 219 mg Phosphorus; 8.2 mg Zinc; 33.8 mcg Selenium; 103 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Phosphorus, and Choline.