Grass-Fed Flat Iron Steak With Grilled Ratatouille Recipe

Name: Grass-Fed Flat Iron Steak With Grilled Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-oz.) grass-fed flat iron steaks; 1 teaspoon kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 cups grape tomatoes, halved; 2 tablespoons balsamic vinegar; 1 (10-oz.) yellow squash, cut into 1/2-in.-thick rounds; 1 (10-oz.) zucchini, cut into 1/2-in.-thick rounds; 4 green onions, trimmed; 1 (10-oz.) eggplant, cut crosswise into 1/2-in.-thick rounds; Cooking spray; 2 tablespoons thinly sliced fresh mint; 2 tablespoons extra-virgin olive oil; 1/2 cup loosely packed fresh basil leaves

Servings: persons

2 (8-oz.) grass-fed flat iron steaks
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups grape tomatoes, halved
2 tablespoons balsamic vinegar
1 (10-oz.) yellow squash, cut into 1/2-in.-thick rounds
1 (10-oz.) zucchini, cut into 1/2-in.-thick rounds
4 green onions, trimmed
1 (10-oz.) eggplant, cut crosswise into 1/2-in.-thick rounds
Cooking spray
2 tablespoons thinly sliced fresh mint
2 tablespoons extra-virgin olive oil
1/2 cup loosely packed fresh basil leaves

1
Place steaks in a single layer on a sheet of plastic wrap on a cutting board. Top with another sheet of plastic wrap. Using a meat mallet or small heavy skillet, pound steaks to 1/4-inch thickness. Discard plastic wrap. Sprinkle steaks evenly with 1/2 teaspoon each salt and pepper.
2
Preheat grill to high (450u00b0F to 550u00b0F). Combine tomatoes, vinegar, and remaining 1/2 teaspoon each salt and pepper in a large bowl.
3
Coat squash, zucchini, green onions, and eggplant with cooking spray. Place vegetables in a single layer on a grill grate coated with cooking spray. Grill squash and zucchini, uncovered, 2 minutes or until tender and grill marks appear. Grill green onions 2 minutes or until charred and slightly tender, turning occasionally. Grill eggplant 3 minutes on each side or until tender and grill marks appear. Coarsely chop green onions. Place eggplant, squash, zucchini, and chopped green onions in bowl with tomato mixture; toss to combine.
4
Place steaks in a single layer on grill grate coated with cooking spray; grill, uncovered, 2 minutes. Turn steaks; grill 1 minute or until desired degree of doneness. Place steaks on a cutting board; let stand 5 minutes. Thinly slice steaks against the grain.
5
Add mint and oil to vegetable mixture; toss to coat. Add basil; toss to coat. Divide vegetable mixture and steak slices evenly among 4 plates.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (8-oz.) grass-fed flat iron steaks, 1 teaspoon kosher salt, divided, 1 teaspoon freshly ground black pepper, divided, 2 cups grape tomatoes, halved, and more.

Yes, Grass-Fed Flat Iron Steak With Grilled Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grass-Fed Flat Iron Steak With Grilled Ratatouille

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