Name: Flank Steak with Balsamic Roasted Eggplant
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 eggplants (10 to 12 ounces each), cut into 3/4-inch cubes; 1 red onion, cut into 1/4-inch-thick wedges; 5 tablespoons extra-virgin olive oil; Kosher salt; 1/2 teaspoon red pepper flakes; 3 tablespoons balsamic vinegar; 1/2 cup oil-packed sun-dried tomatoes, drained; 1 clove garlic, smashed and peeled; 2 teaspoons fresh lemon juice; 1 1 1/4-pound flank steak, halved lengthwise then crosswise; Freshly ground pepper; 2 teaspoons herbes de Provence; 1 cup torn fresh basil

Directions

Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it’s too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.

Photograph by Andrew Purcell

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Flank Steak with Balsamic Roasted Eggplant

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