Grilled Flank Steak and Eggplant with Heirloom Tomatoes, Herbs, and Feta
Yields 4 servings
from Chef Steven Satterfield of Miller Union, Atlanta, GA
½ Vidalia or other sweet onion, quartered, leaving root end intact
1 medium eggplant, sliced ½ inch thick
Extra virgin olive oil for brushing
Freshly ground black pepper
1½–2 pounds flank steak (or any steak)
1 large heirloom or 2 beefsteak tomatoes
4 ounces goat’s milk feta
3 tablespoons each chopped marjoram, oregano, and parsley
Heat gas or charcoal grill to highest heat. Brush onion and each eggplant slice liberally on both sides with oil; season with salt and pepper. Grill onion until charred on all sides, turning as needed. Be more precise with eggplant: grill slices 1–2 minutes, give a quarter-turn, and grill 1–2 minutes longer. Turn over slices and repeat. Remove onion and eggplant from grill and set aside.
Brush steak on both sides with oil and season with salt and pepper. Grill to medium rare, 130–135 degrees on a meat thermometer. Remove to a cutting board; let rest 10 minutes, then slice thinly against the grain.
Arrange grilled eggplant and charred onion slices on a platter.
Remove stem end from tomatoes, cut in quarters, then cut into ½-inch-wide wedges. Season with salt and pepper on both sides.
Add tomatoes to the platter. Crumble half the feta over all. Sprinkle with half the herbs.
Place steak slices on top. Garnish with remaining feta and herbs and serve.