Flank Steak and Ratatouille Recipe Video


Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings6


 Flank steak2 Pound
 Tony's euro-crust seasoning2 Tablespoon
 Extra virgin olive oil2 Tablespoon (1 1/2 teaspoon for steak + 1/2 teaspoon for ratatouille)
 Red onion2 1⁄2 Ounce, dice (for ratatouille)
 Garlic1⁄2 Ounce, mince (for ratatouille)
 Shallot1⁄2 Ounce, mince (for ratatouille)
 Tomato paste1 Ounce (for ratatouille)
 Peeled plum tomatoes8 Ounce, 1/4-inch slices (for ratatouille)
 Zucchini4 Ounce, dice (for ratatouille)
 Bell pepper4 Ounce, dice (for ratatouille)
 Egg plant4 Ounce, dice (for ratatouille)
 Yellow squash3 Ounce, dice (for ratatouille)
 Vegetable stock1 Cup (16 tbs) (for ratatouille)
 Fresh basil1 Tablespoon (for ratatouille)
 Fresh oregano1 Teaspoon, chop (for ratatouille)
 Kosher salt1⁄4 Teaspoon (for ratatouille)
 Black peppercorns1⁄4 Teaspoon, fresh cracked (for ratatouille)
 Loganberry ancho preserve1 Tablespoon (for glaze)
 Barley500 Gram, cooked (for barley)
 Butter3 Tablespoon (for barley)
 Pine nuts1 Tablespoon, toasted (for barley)
 Lemon zest1 Tablespoon (for barley)
 Green herbs2 Tablespoon, finely chopped (for barley (mint, tarragon or anything of your choice))
 Lemon1⁄2 , squeeze (for barley)

Nutrition Facts

Serving size

Calories 699 Calories from Fat 203

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 56.1 mg

Sodium 488.7 mg20.4%

Total Carbohydrates 76 g25.5%

Dietary Fiber 16 g64%

Sugars 6.5 g

Protein 41 g82.4%

Vitamin A 20.6% Vitamin C 60.6%

Calcium 6.2% Iron 24.3%

*Based on a 2000 Calorie diet


1. For steak, on a cutting board place steak, using a knife make score marks on both sides.
2. Spread olive oil on streak and season with garlic, and Euro-Crust seasoning on both sides.

3. Place steak on grill and cook for about 5 minutes on each side.
4. Take it out of the oven and allow it to rest for about 10 minutes.
5. For ratatouille, place a pan over heat, add garlic, shallots and onion in it. Sauté for 3 minutes or until tender.
6. Stir in tomato paste, mix, and cook until brown.
7. Throw all vegetables to pan. Pour in stock, and bring it to simmer. Stirring occasionally, cook for about 10 minutes or until the vegetables are tender and done.
8. Season with basil, oregano, kosher salt, and pepper.
9. For barley, in pot cook barley, add butter, pine nuts, lemon zest, herbs, and lemon juice in it. Stir and mix it well.

10. Put glaze on steak and cut them into slices, across the grain.

11. Serve steak with barley and ratatouille.

You may also use Tony’s Z-blend or Tuscan grill for seasoning steak.