Roasted Veggie Salad and Steak
- 5 oz Sirloin Steak
- 1 cup Eggplant (cubes [82 g] Eggplant)
- 1 Sweet Potato ([130 g] Sweet Potato (Chopped))
- 1 tbsp Olive Oil ([14 g] Olive Oil)
- 1 tbsp Kosher Salt ([18 g] Kosher Salt)
- 1 cup Mixed Salad Greens (shredded or chopped [55 g] Mixed Salad Greens)
- 1 tbsp Balsamic Glaze ([15 g] Balsamic Glaze)
Preheat the oven to 375°F (190°C). Add chopped eggplant and sweet potato to a baking sheet. Drizzle with half of the olive oil and season with kosher salt. Roast for 25–30 minutes or until golden and tender.
- While the vegetables are roasting, preheat a grill pan or skillet to 450°F (232°C). Season the steak with salt and grill for 3–5 minutes per side, or until it reaches your desired doneness. Let rest before slicing.
- In a bowl, combine the roasted vegetables and mixed salad greens. Drizzle with the remaining olive oil and balsamic glaze. Serve topped with sliced steak.