2 HRS 15 MINS
Time to Cook
Prepare spice mix and set aside.
Prepare pellet grill according to manufacturer’s instructions. Preheat pellet grill to 225° F.
Prepare steak by rubbing ¼ tsp. olive oil on each side of the steak, then sprinkling 1 ½ 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.)
About an hour in to cooking your steak, preheat oven to 425°F.
Toss diced onion, sweet potato, and eggplant with 1 ½ Tbsp. olive oil and 1 ½ 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.
While veggies are cooking, prepare salad dressing by mixing together olive oil, red wine vinegar, and remainder of spice mix (about 1 ½ Tbsp).
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.
Top salad greens with roasted veggies, cheese, tomatoes, and Flank Steak. Toss with salad dressing.
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.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Thiamin and Riboflavin.