Aromatic Vegetables with Savory Flank Steak
Zucchini, eggplant, onions and bell peppers are in the summer spotlight at the farmers’ market. With so many of these vegetables available, we are always looking for new ways to use them.
The following recipe adapts the traditional ratatouille, and instead of tomatoes includes a delicious marinated flank steak. It’s a pleasant shift from the usual salad or plate of steamed broccoli to go with your dinnertime filet of salmon or other meat. The zucchini and eggplant comes out of the skillet slightly wilted but chunky, its flavors and herbs full of the marinade and juices from the beef.
To make this simple Primal recipe you’ll need:
Ingredients:
6-12 oz. organic farm-raised flank steak, sliced as desired (I cut it into 2-inch bite-sized pieces)
1 tablespoon wheat-free tamari sauce
½ teaspoon cumin
Extra virgin olive oil
1 large fresh eggplant, cut across into ¾ inch slices
Fresh zucchini, ends trimmed, cut into half moons
½ white onion, thinly sliced
1 large purple bell pepper
1 large red bell pepper
4 cloves garlic, thinly sliced
Fresh thyme
1 bay leaf
Fresh rosemary
Directions:
Preheat oven to about 400 F. Spray a baking sheet with oil.
In a small bowl, mix cumin with wheat-free tamari. Slice steak into 1-2 inch cubes and toss into bowl. Cover with plastic wrap and set aside about 30 minutes.
Brush each side of the eggplant slices with olive oil and place them on the baking sheet. Bake each side of the eggplant for 15 minutes. Remove from oven and let cool. Keep separate.
While eggplant bakes, heat 1 tablespoon olive oil over medium heat in a skillet or Dutch oven. Add onion and thyme leaves, cooking for about 3 minutes, or until onion is shiny and no longer firm. Add zucchini and cook until fork pushes through easily, about 10 minutes. Lower heat and add bay leaf, tomatoes, peppers and garlic, giving it all a nice stir. Cover and simmer, about 10 minutes.
Slice the eggplant pieces in half. Lightly sprinkle with salt and add to the skillet vegetable mixture, cooking for an additional 20 minutes, allowing all flavors to blend.
Near the end of the 20 minutes, heat 1 teaspoon olive oil over medium heat in a small skillet. Add steak and cook until just brown but still pink in the middle. Transfer steak in with the vegetables, turning the heat up again to medium.
Cook covered for 4-5 minutes maximum, until steak is cooked through. Serve warm with a glass of good red wine.
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Posted By: Worker Bee
Looks delicious!
This looks wonderful! I have everything on hand except for the veggies, so I will go buy some at the organics store and try this out.
Yum! We can’t do soy though, so I’m always on the lookout for a soy sauce replacement. I’ve heard basalmic vinegar & salt can sometimes work…
@Geoff – As long as it’s hot out, we’re trying to keep the heat outside by not turning on the oven. Air conditioning is not only unPrimal, but expensive… So thanks for the open flame adaptation!
another great recipe…
I can’t believe how many people think eating whole foods is boring…
fresh veggies and flank steak VS hamburger helper… decisions, decisions… NOT
help! my zucchini are taking over my garden! my kitchen! my life!!! ahhhhh!!
I’m gonna try this too! Great way to use all the zucchini and summer squash I have right now. Skipping the eggplant though. Yuck…never could acquire the taste.
I’m a Big fan of Flank (med. rare) accompanied by a glass of Ravenswood Red Zin!!
I’ve heard that the Liquid Aminos from Bragg are a good soy sauce sub. I bought some but haven’t tried it yet so I can’t offer a review.
Looks great! The steak’s a bit overcooked for my taste, but to each his own
I can see pork loin being a good sub here, as well.
Should be great!!!
Wow, I’m all over this recipe. Is there a grill version for this and other recipes you’ve posted?
Looks delicious!
Looks amazing! I have some eggplant leftover in the fridge. Hmmm…
I wonder if this would work as well with chicken?
I’m salivating
It looks devine! Whoever cooks the foods in the pictures for MDA is a really great cook. Everything looks nice!!
Mmmm, mmmm, good!
Another amazing recipe! Can’t wait to try it!
This sounds absolutely wonderful, and I just happen to have some fresh thyme on hand! Now, I just need the eggplant and zucchini! Shouldn’t be hard, ’tis the season.
Never had flank steak….guess I need to give it a try!
I’ve been reading your blog the last few weeks, really wanting to make more changes to my diet and life than I have. The couple times a week I do eat like crap, I feel like I cheated on somebody! This steak, could be the dinner that starts my new journey! Mmmmmmmm.
“…with a glass of good red wine.” Now there is a suggestion I will certainly take! I already have some steak marinating, and I think it will go very nicely with these vegetables.
My kids love flank steak. Gotta try it!
Mmmm flank steak.
My Dad used to make ratatouille with me a lot. This looks really good…don’t know why I didn’t try putting meat in it before!
This looks perfect for dinner tonite!
Looks good!
Classic- steak and veggies.
Thanks for consistently posting fab recipes. They really help a Primal neophyte like myself to make the transition more easily.
Thanks for the recipe!
Nothing to say other than ‘those veggies look awesome!’
Andy