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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
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.
pounds flank steak, trimmed, halved lengthwise, then crosswise
Kosher salt and ground black pepper
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