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