Grilled Steak and Eggplant
Recipe from
Better Homes and Gardens
Bison is a lean meat, which is what helps keep this grilled dinner low in calories and fat.
Servings:
6 servings
Prep Time:
45 mins
Total Time:
59 mins
Ingredients
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1 largeeggplant, sliced crosswise into 6 slicessee savings
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4 Tbsp.olive oilsee savings
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1/2 tsp.kosher salt or saltsee savings
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6 4-oz.bison (buffalo) tenderloin medallions or beef tenderloin fillets (1 inch thick)see savings
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Kosher salt or salt and ground black peppersee savings
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1/3 cuphoisin saucesee savings
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3 Tbsp.merlot winesee savings
Directions
1.
Place eggplant slices in a large self-sealing plastic bag. Drizzle 3 tablespoons of the olive oil over slices and sprinkle with the 1/2 teaspoon salt. Seal; shaking bag gently to coat slices; set aside.
2.
Meanwhile, brush remaining 1 tablespoon olive oil over meat. Season with salt and pepper. In a small bowl stir together hoisinsauce and merlot; set aside.
3.
For a charcoal grill, cook steaks on the rack of an uncovered grill directly over medium coals for 11 to 15 minutes for medium-rare (145 degrees F) or 14 to 18 minutes for medium (160 degrees F), turning once and brushing steaks with the hoisin mixture the last 5 minutes of grilling. Place eggplant alongside steaks, grilling for 12 minutes, or until eggplant is tender, turning once. For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as directed above.
4.
Serve steak with eggplant slices. Makes 6 servings.
Nutrition information
Per serving: Calories 249, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 70 mg, Sodium 445 mg, Carbohydrate 8 g, Total Sugar 6 g, Fiber 3 g, Protein 26 g. Daily Values: Vitamin C 2%, Calcium 3%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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