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Steak with eggplant & sweet potato

Servings: 2
Calories: 300
Print Recipe

Ingredients  

  • 1 small Eggplant, cubed
  • 1 2-second spray Olive oil spray
  • 1 dash Black pepper
  • 1 tsp Extra virgin olive oil
  • 6 oz Beef tenderloin steak, any grade, very lean
  • 2 tsp Pesto, low sodium
  • 6 oz Sweet potato

Steps 

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Evenly spread eggplant on the baking sheet and spray with oil. Season with pepper and roast in the oven for 20 minutes. Meanwhile, drizzle both sides of the steak with olive oil. Season to taste.
  2. Heat a non-stick skillet over medium-high heat until hot. Once hot, cook the steak for 3 to 4 minutes each side for medium, or until cooked to your liking. Remove to a plate, cover with foil and allow to rest for a few minutes.
  3. Thinly slice the steak across the grain. Divide the roasted eggplant and steak evenly between two serving plates. Spoon over the leftover juices and pesto.
  4. Place the sweet potato on a microwave-safe plate and microwave on High/100% for 5 minutes, turning halfway through. Roughly mash the sweet potato with a fork.

Notes

Nutrition Facts
Calories 300
Total Fat 10.7 g
– Saturated Fat 2.8 g
Cholesterol 56 mg
Sodium 114 mg
Total Carbohydrate 29.6 g
– Dietary Fiber 8.9 g
– Total Sugars 11 g
— Added Sugars 0 g
Protein 22.4 g
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