Don’t you just love one-pan meals? Here’s one from Milk Street that borrowed some of the flavors of Greek moussaka. Although a traditional Greek Moussaka recipe has luscious layers of juicy ground beef or lamb cooked in a tomato based sauce, layered with sweet eggplants and potatoes, topped off with a creamy béchamel sauce and baked until perfectly golden, this a fantastic riff.
Here, seared flank steak is finished with a 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. Crusty bread, rice or potatoes are good side dish choices if you’re not counting carbs.
We had both flank steak and flap meat in our freezer, and, you guessed it, I did’t realize until after the meat had thawed that I removed flap steaks. Both started with “fla” and that is all that I saw on the package so I’m giving myself an out that it was an easy mistake. In fact, since we prefer the beefy taste of flap meat, it was serendipitous! Please note that flap meat needs an extra couple of minutes in the pan to reach temperature.
Keep in mind, you don’t want to drain the juices from the tomatoes. The liquid helps form the sauce and prevents the eggplant from drying out so that the pieces become silky-soft. When slicing the flank steak for serving, make sure to slice it against the grain for the tenderest texture.
Absolutely delicious! We could wax poetic for days on what a wonderful dish it was!
recipe title=”Flank Steak with Tomato-Eggplant Ragu” servings=”4″ time=”35 min” difficulty=”easy”]
- 1½ lbs. flank steak or flap meat, trimmed, halved lengthwise, then crosswise
- Kosher salt and ground black pepper
- 4 Tbsp. extra-virgin olive oil, divided
- 1 1b. eggplant, cut into 1-inch chunks
- 14½ oz. can diced tomatoes
- 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 (8-10 minutes for flap meat), flipping the pieces once. An instant-read thermometer should show 125° for medium-rare. Transfer to a moated cutting board and cover with foil.
- 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.
Adapted from a recipe by Julia Rackow for Milk Street