Dry Rub Flank Steak & Grilled Vegetable Panzanella

It’s not time to put those grills away just yet!  This week I am sharing with you one of my GO-TO recipes for entertaining – Dry Rub Flank Steak & Grilled Vegetable Panzanella.  Not only will you impress your guests, but you will feel great knowing that you are eating a macro-friendly meal!

Grilled Vegetable Panzanella
  • 200g Sweet Red Pepper
  • 200g Red Onion
  • 400g Zucchini
  • 400g Eggplant
  • 160g Ciabatta Bread
  • 40g Shredded Parmesan
  • ½ Cup Flat Leaf Parsley,
  • ½ Cup Fresh Basil
  • 8 Tbsp. Light Balsamic Dressing (Newman's Own)
  • Non-Stick Spray
  • Salt & Pepper
  1. Prepare first 5 ingredients by slicing lengthwise and coating with non-stick spray, salt & pepper. Grill zucchini, eggplant and ciabatta until charred, about 4 minutes per side. Red pepper and onion will take an additional 3-5 minutes to cook through. Allow vegetables and ciabatta to cool for 5 minutes, then cut into 2 inch pieces. In a large bowl, combine cut vegetables, ciabatta and all remaining ingredients, seasoning with salt & pepper to taste. Toss to mix completely & enjoy!
Nutrition Information
Serving size: 4 Servings (350g per serving) Calories: 244 Fat: 8.6 Carbohydrates: 39.9 Protein: 9.1

Dry Rub - 12 Servings (1 tbsp per serving)
  • 2 Tbsp. Seasoned Salt
  • 2 Tbsp. Cumin
  • 2 Tbsp. Chili Power
  • 2 Tbsp. Garlic Powder
  • 2 Tbsp. Smoked Paprika
  • 2 Tbsp. Ground Coffee (Bold Flavored)
  1. Combine all ingredients in small bowl.
  2. Using 4 Tbsp. per lb of meat, coat Flank Steak with Dry Rub and let set for at least 30 minutes, room temperature.
  3. Heat grill to 500 degrees and grill Flank Steak for 6 minutes per side for medium cook. Remove from heat and let steak rest for 5-10 minutes before slicing. *Be sure to cut Flank Steak against the grain for the most tender steak!
  4. (You can also apply Dry Rub up to 24 hours ahead, just be sure to let meat rest at room temperature for 30 minutes prior to grilling.)
  5. Store any unused Dry Rub in an airtight container.
Nutrition Information
Serving size: 1 tbsp Calories: 16 Fat: 0.6 Carbohydrates: 2.7 Protein: 0.8

comments ( 0 )

*Leave a reply*

Rate this recipe: