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Recipe tags: Beef, Grill

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Meats and seafood

Grilled Flank Steak and Vinaigrette Vegetables

Recipe provided by DaVita patient, Charlean, and submitted by DaVita renal dietitian Lisa from California.

Portions: 4

Serving size: 3 ounces flank steak and 1/4 portion of vegetables

Ingredients

• 1 pound flank steak
• 1/2 teaspoon salt (divided use)
• 1 teaspoon pepper (divided use)
• 1 medium eggplant, sliced into four 1/2" thick rounds
• 2 medium bell peppers (any color) quartered and seeded
• 6 tablespoons extra-virgin olive oil (divided use)
• 2 tablespoons balsamic vinegar
• 1 clove garlic, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Preparation

1. Heat grill to medium-high heat.
2. Season the steak with 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
4. Transfer to a cutting board and let rest at least 5 minutes before slicing.
5. While steak is cooking, brush both sides of the eggplant and peppers with 3 tablespoons of the oil. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper.
6. Grill until tender, 4 to 5 minutes per side.
7. In a small bowl, combine the remaining oil, vinegar, garlic and parsley to make a vinaigrette sauce.
8. Divide the steak and vegetables onto 4 dinner plates.
9. Spoon sauce over the vegetables or serve on the side.

Nutrients per serving

• Calories:  372
• Protein:  25 g
• Carbohydrates:  5 g
• Fat:  28 g
• Cholesterol:  43 mg
• Sodium:  319 mg
• Potassium:  532 mg
• Phosphorus:  202 mg
• Calcium:  37 mg
• Fiber:  3.0 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 2 vegetable, low potassium
• 2-1/2 fat

Carbohydrate Choices

• 0

Helpful Hints

• Make sandwiches with the leftovers.
• For lower protein diets adjust steak portion to match your meal plan.
• Flank steak is also known as London broil.

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