Grilled Flank Steak and Vinaigrette Vegetables

Grilled Flank Steak and Vegetables


Serving Size:
3 ounces steak and 1/4th portion vegetables

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free
  • Higher Potassium


  • 1 pound flank steak
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium eggplant
  • 2 medium bell peppers
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove
  • 1/4 cup fresh flat-leaf parsley


  1. Heat grill to medium-high heat.
  2. Season the steak with 1/4 teaspoon of the salt and 1/2 teaspoon of the 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, sliced eggplant into four 1/2" thick rounds and quarter and seed bell peppers.
  6. 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.
  7. Grill until tender, 4 to 5 minutes per side.
  8. Mince garlic clove and chop parsley. In a small bowl, combine the remaining oil, vinegar, garlic and parsley to make a vinaigrette sauce.
  9. Divide the steak and vegetables onto 4 dinner plates.
  10. Spoon sauce over the vegetables or serve on the side.

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.

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

Kidney and kidney diabetic food choices

  • 3 meat
  • 2 vegetable, low potassium
  • 2 fat

Carbohydrate choices


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