Milk Street Recipe

Flank Steak with Tomato-Eggplant Ragu

35 minutes

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.

4

Servings

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.

35 minutes

Ingredients

1½

pounds flank steak, trimmed, halved lengthwise, then crosswise
Kosher salt and ground black pepper

Directions

01

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.

Reviews

Bill O.

May 30, 2022

Loved it

Always looking for uses for eggplant. The ragu went great with the steak, and the feta is a nice addition

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Flank Steak with Tomato-Eggplant Ragu