Flank Steak w/ Tomato-Eggplant Ragout

Updated at: Wed, 16 Aug 2023 19:28:02 GMT

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.

Step 4

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.

Step 5

Serve with crusty bread, rice or potatoes.

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