 | Category: | | Barbecue & Grilling | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 6 |
Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 390 • Total Fat: 21 g • Saturated Fat: 5 g • Cholesterol: 47 mg • Sodium: 780 mg
Carbohydrates: 21 g • Protein: 30 g
Ingredients:
• 4 (10-inch) wooden skewers
• 2 tablespoons chopped fresh rosemary leaves
• 2 teaspoons salt
• 3/4 teaspoon coarsely ground black pepper
• 1 beef flank steak (about 1 1/2 pounds)
• 5 tablespoons olive oil
• 3 medium tomatoes, each cut in half
• 2 jumbo onions (about 1 pound each), each cut into
3/4-inch-thick slices
• 1 small eggplant (about 1 pound), cut crosswise into
1/2-inch-thick slices
• 1 tablespoon balsamic vinegar
• fresh rosemary sprigs for garnish
Directions:
1. Soak wooden skewers in water 20 minutes. Meanwhile, in cup, mix chopped rosemary, salt, and pepper. Rub flank steak with 4 teaspoons herb mixture; set aside. Mix remaining herb mixture in cup with olive oil. Reserve for brushing on vegetables.
2. Thread onion slices onto skewers. Place skewered onions on grill over medium heat; brush with some olive-oil mixture. Cook 25 to 30 minutes until tender and lightly browned, turning skewers occasionally. At same time, place tomato halves and eggplant slices on grill, brushing with remaining olive-oil mixture. Cook 12 to 15 minutes or until lightly browned, turning occasionally.
3. When tomatoes and eggplant are done, place on large platter; keep warm. Place steak on grill with onions and cook steak 15 to 20 minutes for medium-rare or until of desired doneness.
4. Thinly slice steak; sprinkle with balsamic vinegar. Serve with grilled vegetables; garnish with rosemary sprigs if you like 
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