Flank Steak with Tomato-Eggplant Ragu
- Makes4 servings
- Cook Time35 minutes
- 1
We borrowed some of the flavors of Greek moussaka for this quick-one pan meal. 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. Serve with crusty bread, rice or potatoes.
Tip
Don’t drain the juices from the tomatoes. The liquid helps form and 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.
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