Berbere Spiced Grilled Flat Iron with Garlic-Herb grilled Eggplant

This grilled Flat Iron Steak recipe features a berbere spice blend inspired by African cuisine. Complete the meal with a garlic-herb grilled eggplant.

  • 40
    min
  • 4
    SERVINGS
  • 300
    Cal
  • 24 g
    Protein

Ingredients:

  • 1 beef Flat Iron Steak (about 1 pound)
Rub
  • 1/2 tsp ground cardamom
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp chile powder
  • 1/2 tsp ground cinnamon
  • 1 tsp granulated garlic
Grilled Eggplant
  • 1 eggplant, (Cut into 1/2 inch slices)
  • 2 tsp garlic, minced
  • 1-1/2 tsp Mexican oregano
  • 2 Tbsp olive oil
  • 1/2 tsp kosher salt
Garnish
  • 4 slices naan bread
  • Greek-style yogurt
  • fresh parsley

Cooking:

  1. Cut Flat Iron evenly into 4 steaks (about 4 - 6 ounces each)

  2. Combine all rub seasoning in a small bowl. Spread evenly onto all surfaces of the steaks. 

  3. Place steaks onto a preheated gas grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionallyRemove from grill and let rest for at least 5 minutes. Serve with grilled eggplant naan bread, and yogurt. 

Grilled Eggplant
  1. In a small bowl combine garlic, oregano, salt, olive oil, and eggplant. Toss eggplant making sure all sides are coated evenly. 
Grilled Eggplant
  1. Grill eggplant on gas grill for 4 - 6 minutes flipping half way through. Remove from grill and keep warm. 
300 CALORIES

0 % *

5.5g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

3.4 mg IRON

0 % DV

8.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4 oz: 300 Calories; 165.6 Calories from fat; 18.4g Total Fat (5.5 g Saturated Fat; 0.4 g Trans Fat; 1.4 g Polyunsaturated Fat; 9.6 g Monounsaturated Fat;) 72 mg Cholesterol; 810 mg Sodium; 11 g Total Carbohydrate; 4.9 g Dietary Fiber; 4.5 g Total Sugars; 24 g Protein; 0 g Added Sugars; 41.1 mg Calcium; 3.4 mg Iron; 640 mg Potassium; 0 mcg Vitamin D; 0.31 mg Riboflavin; 7.1 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 219 mg Phosphorus; 8.2 mg Zinc; 33.8 mcg Selenium; 103 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Phosphorus, and Choline.

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