Flank Steak with Balsamic Roasted Eggplant

Ingredients

• 2 eggplants (10 to 12 ounces each), cut into 3/4-inch cubes
• 1 red onion, cut into 1/4-inch-thick wedges
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• 1/2 teaspoon red pepper flakes
• 3 tablespoons balsamic vinegar
• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1 clove garlic, smashed and peeled
• 2 teaspoons fresh lemon juice
• 1 1 1/4-pound flank steak, halved lengthwise then crosswise
• Freshly ground pepper
• 2 teaspoons herbes de Provence
• 1 cup torn fresh basil

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