Garlic Herb Steak

Time: 40 minutes

Serves: 2

Ingredients:

Plum tomato, 8 oz

Summer squash, 6 oz

Eggplant, 1 small

Oregano (fresh), ⅛ oz

Parsley (fresh), ⅛ oz

Garlic, 2 cloves

Lemon, 1

Onion, 1

Herbes de Provence, ½ tbsp.

Skirt steak, 8 oz

Crushed red pepper, ⅛ tsp

Basil (fresh), ¼ oz

Cooking oil, 2 tbsp + 1 tbsp

Olive oil, 1½ tbsp

Directions:

• Roughly chop tomatoes; halve summer squash and eggplant lengthwise, and cut into ½-inch slices; finely chop oregano and parsley (discard stems); mince garlic; halve lemon; peel onion, halve, and thinly slice.
• Heat first part of cooking oil in a medium high-sided pan over medium-high heat. When the oil is shimmering, add eggplant, onion, and pinch of salt. Cook stirring occasionally, until softening, 6 minutes.
• While eggplant cooks, season steak all over with ¼ tsp salt and black pepper. Heat second part of cooking oil in a second medium pan over medium-high heat. When the oil is shimmering, add steaks and sear until medium rare, 6 minutes per side. Then, transfer steaks to a plated, cover with foil and let rest for about 5 minutes.
• After eggplant softens, add herbes de Provence, tomatoes, and summer squash to the pan with eggplant and onion, and stir to combine. Reduce heat to medium and season with ¼ tsp of salt and pepper. Cover and simmer until vegetables are tender, 8 minutes. Remove pan from heat and set aside, still covered, until ready to serve.
• While steak rests, combine oregano, parsley, garlic, juice of the lemon, crushed red pepper, and a pinch of salt. Whisk in 1½ tbsp. olive oil.
• Roughly chop basil and stir into ratatouille. Spoon garlic herb sauce over steaks and serve with ratatouille on the side.

Modified from plated.com