Baltic-Style Beef Flat Iron Steak with Pappardelle and Eggplant

Baltic-inspired comfort food: tender beef flat iron steak paired with eggplant and parsnip and pappardelle, finished with lemongrass and borage and a hit of dried parsley and bay leaf. 1. Pat the beef flat iron steak dry and season with sea salt, dried parsley and bay leaf. 2. Heat canola oil in a heavy pan and sauté the beef flat iron steak until it develops a deep golden crust, about 19 minutes. 3. Add eggplant and parsnip to the pan and cook until just tender, stirring in lemongrass and borage for fragrance. 4. Cook the pappardelle separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.