Grilled Flat Iron Steak and eggplant are layered with zucchini and tomato and topped with a jazzed up olive tapenade.
Brush eggplant with 1 tablespoon oil. Season eggplant and beef steaks with pepper. Place steaks in center of grid over medium, ash-covered coals; arrange eggplant around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes (gas grill times remain the same) or until tender.
Meanwhile, combine tapenade, remaining 1 tablespoon oil and chopped oregano in small bowl; set aside.
Carve steaks into thin slices. Season beef and eggplant with salt, as desired. Place eggplant slices on plates; layer evenly with beef, tomato and zucchini. Spoon tapenade mixture on top. Garnish with oregano sprigs, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 317 Calories; 22g Total Fat; 6g Saturated Fat; 9g Monounsaturated Fat; 71mg Cholesterol; 212mg Sodium; 7g Total carbohydrate; 23g Protein; 3.2mg Iron; 4mg Niacin; 0.5mg Vitamin B6; 5mcg Vitamin B12; 8mg Zinc; 32.4mcg Selenium; 3.7g Fiber.