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<\/a><\/p>\n2 (8-oz.) grass-fed flat iron steaks
\n1 teaspoon kosher salt, divided
\n1 teaspoon freshly ground black pepper, divided
\n2 cups grape tomatoes, halved
\n2 tablespoons balsamic vinegar
\n1 (10-oz.) yellow squash, cut into 1\/2-in.-thick rounds
\n1 (10-oz.) zucchini, cut into 1\/2-in.-thick rounds
\n4 green onions, trimmed
\n1 (10-oz.) eggplant, cut crosswise into 1\/2-in.-thick rounds
\nCooking spray
\n2 tablespoons thinly sliced fresh mint
\n2 tablespoons extra-virgin olive oil
\n1\/2 cup loosely packed fresh basil leaves<\/p>\n
Place steaks in a single layer on a sheet of plastic wrap on a cutting board. Top with another sheet of plastic wrap. Using a meat mallet or small heavy skillet, pound steaks to 1\/4-inch thickness. Discard plastic wrap. Sprinkle steaks evenly with 1\/2 teaspoon each salt and pepper. Preheat grill to high (450\u00c2\u00b0F to 550\u00c2\u00b0F). Combine tomatoes, vinegar, and remaining 1\/2 teaspoon each salt and pepper in a large bowl. Coat squash, zucchini, green onions, and eggplant with cooking spray. Place vegetables in a single layer on a grill grate coated with cooking spray. Grill squash and zucchini, uncovered, 2 minutes or until tender and grill marks appear. Grill green onions 2 minutes or until charred and slightly tender, turning occasionally. Grill eggplant 3 minutes on each side or until tender and grill marks appear. Coarsely chop green onions. Place eggplant, squash, zucchini, and chopped green onions in bowl with tomato mixture; toss to combine. Place steaks in a single layer on grill grate coated with cooking spray; grill, uncovered, 2 minutes. Turn steaks; grill 1 minute or until desired degree of doneness. Place steaks on a cutting board; let stand 5 minutes. Thinly slice steaks against the grain. Add mint and oil to vegetable mixture; toss to coat. Add basil; toss to coat. Divide vegetable mixture and steak slices evenly among 4 plates.<\/p>\n
Yield: 4 servings
\nCalories: 271
\nFat: 11.3g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Grass Fed Flat Iron Steak with Grilled Ratatouille 2 (8-oz.) grass-fed flat iron steaks 1 teaspoon kosher salt, divided 1 teaspoon freshly ground black pepper, divided 2 cups grape tomatoes, halved 2 tablespoons balsamic vinegar 1 (10-oz.) yellow squash, cut into 1\/2-in.-thick rounds 1 (10-oz.) zucchini, cut into 1\/2-in.-thick rounds 4 green onions, trimmed 1 (10-oz.) eggplant, cut crosswise into 1\/2-in.-thick rounds Cooking spray 2 tablespoons thinly sliced fresh mint 2 tablespoons extra-virgin olive oil 1\/2 cup loosely packed fresh…<\/p>\n