Looks good, huh? Laughing out loud

Well, here's the thing. This dish was my first disaster ever! :[ My family was really supportive about it, especially my mom (but I guess what's what moms do best)!

As you can tell, I didn't use flank steak. My mistake... I didn't shop harder for it (if you have any suggestions where I can get some, let me know). I over-grilled them and used too much Kosher salt. Mind you, this was one my first times using Kosher salt! I overestimated and thought, well, since I'm not using the right steak, I'll just "eye" it. Nope. Wasn't a good idea. I am, however, going to make it again and again until I perfect it. I am a perfectionst, dontcha know? Haha.

You'll need:
1 pound flank steak
Kosher salt and pepper
1 medium eggplant, cut into 1/2-inch rounds
2 bell peppers (any color), quartered
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, chopped
1/2 cup fresh flat-leaf parsley, chopped

Directions:
Heat grill to medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing.

Meanwhile, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 4 to 5 minutes per side.

In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among individual plates. Spoon the sauce over the vegetables or serve on the side.

Tip: To serve this meal to a crowd, double the recipe and make it several hours in advance. Refrigerate, then serve at room temperature. You can use leftovers in sandwiches.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 404(62% from fat); FAT 28g (sat 5g); SUGAR 6g; PROTEIN 26g; CHOLESTEROL 37mg; SODIUM 307mg; FIBER 5g; CARBOHYDRATE 11g

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