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.
- from Chef Steven Satterfield of Miller Union, Atlanta, GA