Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings. 

In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet is improved so much.

Fruits and veggies become the star of the meal, people begin reading food labels and choosing foods with fewer ingredients they don’t recognize, food quality instead of quantity is the primary focus.

Over and over chefs say that the best recipes are those that use simple, high quality ingredients and let the flavors do the talking. This is a truly simple and delicious recipe. Everyone, even those with food allergies, can enjoy this delicious Top Sirloin with Grilled Ratatouille dish this summer.

Top Sirloin with Grilled Ratatouille

Ingredients

1 lb Rancher's Reserve top sirloin (let steak come to room temperature before grilling)

Salt and pepper to taste

2 cups grape tomatoes, halved

2 tbsp balsamic vinegar

1 10 oz yellow squash, cut into 1/2" thick rounds

1 10 oz zucchini, cut into 1/2" thick rounds

4 green onions, trimmed

1 10 oz eggplant, cut crosswise into 1/2" thick rounds

Cooking spray

2 tbsp thinly sliced fresh mint

2 tbsp extra virgin olive oil

½ cup loosely packed fresh basil leaves

Directions

1. Preheat grill to high. Pat dry the steaks and season with salt and pepper.
2. Combine tomatoes, vinegar and 1/2 tsp each salt and pepper in a large bowl.
3. Coat squash, zucchini, green onions and eggplant with cooking spray. Grill squash, zucchini, green onion (2 min), and eggplant (3 min) uncovered or until tender and grill marks appear. Coarsely chop green onions and combine all grilled veggies with the tomato-vinegar mixture. Add mint, basil and oil and toss to coat.
4. Grill steaks 4-5 minutes per side or until desired doneness. Remove steaks from grill and let rest for 5 minutes. Serve with vegetable mixture.