Steak and Eggplant Flatbread with Mint and Yogurt

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Skill Level
Preparation Time 30 minutes Total Time 40 minutes
Servings 4 Cost Per Serving $3.94
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Ingredients

1Large Eggplant
2 eachWhole Wheat Flat Bread (naan or Greek pita)
1/2 lb (8oz)Flank Steak
1 tbspLemon juice
1/2 cupMint or Parsley, roughly chopped
1 cloveGarlic, minced
1/4 cupPlain Yogurt
1 tbspExtra Virgin Olive Oil
Marinade Ingredients
2 clovesLemon, juice and zest
1/2 cupGarlic, minced
1/2 cupRas el Hanout or Ground Cumin and Smoked Paprika
1/2 cupExtra Virgin Olive Oil
1/4 cupSea Salt

Directions

  1. Mix your marinade ingredients together in a bowl and rub all over the flank steak. Allow to marinate in the refrigerator for at least 30 minutes.
  2. If grilling eggplant, place on over high heat over flame and cook, rotating it about every 5 minutes. Cook until skin is charred and inside is soft, about 30 minutes.
  3. Once charred, set eggplant aside until cook enough to handle, peel and discard the skin, and put all the eggplant meat into a bowl. Add yogurt, chopped herbs, the juice and zest of half a lemon, and one minced garlic. Add remaining olive oil and season to taste. Whip it well with a fork or pulse in a food processor, and refrigerate.
  4. To cook the flank steak, set one side of your grill to medium high, and the other side off. If using charcoal, position all the hot charcoal on one side.
  5. Place the steak on the hot side of the grill and cook for about 2 minutes per side. Remove it from the hot side of the grill any time flames start to get high. After 4 minutes, move steak to the cool side of the grill and close the lid. Continue to cook until at least 145°F (63°C). Use a food thermometer in the thickest part of the meat to check for a safe internal temperature.
  6. Once your steak is cooked, allow it to rest on a plate for 5 minutes before thinly slicing.
  7. Grill your flatbread lightly. Then top with some of the eggplant spread and sliced steak. Add extra mint for freshness.

Nutrition

  • At the moment we do not have enough scientific evidence to say that grilling meat specifically increases risk for cancers. However, we do know that there are 2 potential cancer causing compounds – HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons) that can occur when cooking meat, poultry and fish at high temperatures.
  • Spice it up! Marinate your meat, poultry and fish in an antioxidant rich acid such as fresh orange, lemon or lime juice.  Studies show that marinating your food for at least 30 minutes in these juices can block HCAs from developing and prevent the formation of cancer causing compounds. 
  • Control your heat. Avoid cooking over direct flame, instead, have a hot side and a cool side set up with your grill. Start cooking on the hot side, and then move the meat over to the cool side and close the lid. The indirect heat will continue to cook the meat without direct contact with the flames.
  • For more information on safe internal cooking temperatures see this chart from Health Canada