Grilled Grass-Fed Flank Steak with Balsamic Vegetables

Grilled Grass-Fed Flank Steak with Balsamic Vegetables

Grilled Grass-Fed Flank Steak with Balsamic Vegetables Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 Tbsp. organic extra virgin olive oil
  • 1 pound grass-fed flank steak
  • ½ tsp. Celtic sea salt
  • 1 clove organic garlic, chopped
  • 1 whole organic eggplant, cut into ½-inch rounds
  • ½ c. fresh flat-leaf parsley, chopped
  • ½ tsp. freshly ground black pepper
  • 2 whole red bell peppers, quartered
  • 2 Tbsp. organic balsamic vinegar
  1. Heat grill to medium-high heat.
  2. Season the steak with half of the salt and pepper. Grill to the desired doneness (about 4 to 5 minutes per side for medium-rare). Transfer steak to a cutting board and let rest 5 minutes before slicing.
  3. Meanwhile, brush both sides of the eggplant and peppers with 2 tablespoons of the oil. Season with remaining salt and pepper. Grill until tender, 4 to 5 minutes per side.
  4. In a small bowl, combine the remaining oil, vinegar, garlic, and parsley. Divide the steak and vegetables among serving plates. Spoon the sauce over the vegetables.
  5. Serve.

Nutrient Information Per Batch

1329.84 kcal Calories, 218.27 mg Calcium, 48.15 g Carbohydrate, 154.19 mg Cholesterol, 80.4 g Total Fat, 21.3 g Fiber, 11.98 mg Iron, 218.75 mg Magnesium 3324.1 mg Potassium, 105.75 g Protein,136.37 mcg Selenium, 1448.38 mg Sodium, 22.72 g Sugars, 18.88 mg Zinc, 17.41g Saturated fat, 0 trans Fat, 49.99 g Monounsaturated fats, 7.46 g Polyunsaturated fats, 3535.22 IU Vitamin A, 3.73 mg Vitamin B6, 4.13 mcg Vitamin B12, 182.43 mg Vitamin C, 0 IU Vitamin D, 11.85 Vitamin E, 564.62 mcg Vitamin K, 246 mcg Folate,0.64 mg Vitamin B1(Thiamin),33.34 mg Vitamin B3(Niacin),0.84 mg Vitamin B2(Riboflavin), 0.06 mcg Lycopene, 2308.93 mcg Lutein and Zeaxanthin, 0.73 g ALA, 0 g EPA, 0 gDHA,1121.57 mg Phosphorous, 1.79 mg Manganese, 32.4 mcg Alpha carotene, 2086.19 mcg Beta carotene, 36.48 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Yeast
  • No Peanuts
  • No Grains
  • No Legumes
  • No Citrus
  • No Tubers
  • No Pork
  • No Poultry
  • No Corn

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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