Flat Iron Steak with Eggplant Ragu

Entrees, Recipes

Ingredients

1 1/2 lb. Flat Iron Steak – Sliced into thin strips
4 tbsp Olive Oil
1 lb. Eggplant – Cut into 1 inch chunks
14.5 oz. Can of Diced Tomatoes
4 cloves Garlic – Minced
2 tsp Dried Oregano
3/4 tsp Ground Cinnamon
1/2 cup Fresh Mint Leaves – Rough Chopped
1.5 oz. Feta Cheese – Crumbled
  Salt & Pepper to Taste

Directions

In a large skillet brown the steak in 2 tbsp of olive oil and set aside

In the same skillet, over medium high heat add 2 tbsp olive oil and eggplant, 1 tsp salt, and cook until eggplant is slightly softened. Reduce heat to medium and add the can of tomatoes and all juices, garlic, oregano, and cinnamon. Cook until slightly thickened, about 5 minutes. Add the steak and any juices back to the skillet and 1/4 cup of mint. Stir briefly and set aside.

Arrange steak on a platter and spoon ragu over the top. Or serve in a small bowl. Finish by sprinkling crumbled feta cheese and remaining fresh mint.

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