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Flank Steak with Tomato-Eggplant Ragu

Flank Steak with Tomato-Eggplant Ragu

By Julie RackowFebruary 10, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

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.

Ingredients
  • 1½

    pounds flank steak, trimmed, halved lengthwise, then crosswise

  • Kosher salt and ground black pepper

  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    pound eggplant, cut into 1-inch chunks

  • 14½

    ounce can diced tomatoes

  • 4

    medium garlic cloves, minced

  • 2

    teaspoons dried oregano

  • ¾

    teaspoon ground cinnamon

  • ½

    cup lightly packed fresh mint, chopped

  • 1½

    ounces feta cheese, crumbled (about ⅓ cup)

Step 1

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.

Step 2

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.

Step 3

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.