Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch (about 1 pound)

• 1 medium eggplant, cut into 1/2-inch thick slices
• 1 medium white onion, cut into 1/2-inch thick slices
• 2 tablespoons olive oil
• Salt and pepper
• 4 flatbreads (such as naan, pita bread, etc), warmed

Rub:

• 2 tablespoons toasted sesame seeds

• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cardamom

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine Rub ingredients. Press 2 tablespoons evenly onto beef steak; set aside. Brush vegetables with oil and sprinkle evenly with remaining rub.

2. Place steak in center of grid over medium, ash-covered coals; arrange eggplant and onion around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes; onions 12 to 15 minutes (gas grill times remain the same) or until tender, turning occasionally.

3. Cut vegetables into bite-size pieces. Carve steak into slices; then cut slices crosswise in half. Arrange beef and vegetables on serving plates. Season with salt and pepper, as desired. Evenly divide beef and vegetables among flatbreads; garnish with Toppings, as desired.

Toppings: Plain Greek yogurt, raisins, chopped toasted almonds or pistachios, chopped fresh parsley (optional).

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

Source: beefitswhatsfordinner.com