ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grass-Fed Flat Iron Steak with Grilled Ratatouille

Photo: Jennifer Causey
Active time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: about 3 oz. steak and about 1 1/2 cups vegetables)

Grain-fed flat iron steaks are a relatively tender cut. But with grass-fed steak's lower fat content, we find pounding the meat before cooking ensures tenderness. It also helps the steaks cook quickly—they only need about 3 minutes on a searing hot grill to hit medium-rare.  This grilled take on ratatouille brings delightful char, smoke, and meaty flavor to the fresh summer vegetables.

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

Nutrition Information

  • calories 271
  • fat 11.3 g
  • satfat 2.6 g
  • monofat 6.6 g
  • polyfat 0.9 g
  • protein 29 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 62 mg
  • iron 4 mg
  • sodium 569 mg
  • calcium 83 mg
  • sugars 8 g
  • Est. Added Sugars 0 g

How to Make It

  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 (450°F to 550°F). 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.