- 7 oz beef flank steak
- 1 cup eggplant
- 2 oz balsamic dressing, low fat / low carb
- 1/2 cup kale
- 1/2 cup tomatoes
- 1 Tbsp soy sauce
- sea salt & pepper, to taste
In a sealable bag, marinade steak, eggplant and balsamic dressing; no more than 20 in the fridge.
In a hot non-stick pan, add flank steak and eggplant marinade. Make sure that the flank steak is flat on the pan and that the eggplant is surrounding it; let sear.
When the steak is half way cooked, flip steak and add kale and tomatoes. Add sea salt & pepper to taste; reduce heat and cover. Let cook until steak reaches desired temperature; then add soya sauce.
Ready to serve!