This dish borrows some of the flavors of Greek moussaka for a quick-one pan meal. Seared flank steak is finished with a wonderful rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sweetness of the vegetables and the richness of the beef.
Prep is pretty easy because there is no need to peel the eggplant, canned tomatoes are used, and the feta cheese is already crumbled; not to mention it all happens in one skillet.
To keep the eggplant from drying out so that the pieces become silky-soft, don’t drain the juices from the tomatoes—the liquid helps form the sauce. When slicing the flank steak for serving, make sure to slice it against the grain for the tenderest texture.
Flank Steak with Tomato-Eggplant Ragù
- 1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
- Kosher salt and ground black pepper
- 4 Tbsp. extra-virgin olive oil, divided
- 1 lb. eggplant, cut into 1-inch chunks
- 14½ oz. can diced tomatoes, (don’t drain, save the juices)
- 4 medium garlic cloves, minced
- 2 tsp. dried oregano
- ¾ tsp. ground cinnamon
- ½ cup lightly packed fresh mint, chopped
- 1½ oz. feta cheese, crumbled (about ⅓ cup)
- Season the steak with salt and pepper. In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total, flipping the pieces once. Transfer to a plate.
- In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes. Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
- Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper. Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.
Recipe by Julia Rackow for Milk Street