1. Carve the surface with a sharp knife, about an inch apart, perpendicular to the thread of the meat.
2. Combine the ingredients for the marinade.
3. Put the steak and marinade in a large freezer bag. Coat the steak well with the marinade. Close the bag and place it in a bowl. Let it marinate in the refrigerator for at least two hours.
4. Light the Braaimaster and slide the coals (as they emerge) under the left grill rack. Let the Braaimaster heat up in about 30 to 45 minutes. Keep this in mind while preparing the recipe.
5. Remove the flank steak from the package and let it come to room temperature. Lightly spread the steak with olive oil, sea salt and black pepper.
6. Make the salsa verde by putting the lemon zest, lemon juice, garlic, sea salt and black pepper in a measuring cup. Add all the herbs and blend with a hand blender while slowly adding the olive oil. If necessary, season further with sea salt and pepper.
7. For the ratatouille, dice the red onions, zucchini and eggplant. Also roughly dice the tomatoes. Keep all the vegetables aside for a while.
8. Put a skillet on the left side of the Braaimaster and sauté the onions in some oil. Add the zucchini and eggplant and sauté until they are well fried. Then add the tomatoes and mix everything well. Finally, add the oregano and season with sea salt and black pepper. Keep the ratatouille warm on the right side of the Braaimaster.
9. Place the flank steak on the right side of the Braaimaster. This way, the core temperature can already rise (about 10 minutes). Then grill the flank steak on the left side of the Braaimaster alternately until it reaches the desired temperature. For medium-rare grill the steak to a core temperature of 53C°. Then let the steak rest on the right side of the Braaimaster for 10 minutes and then slice.
10. Serve the sliced flank steak with the ratatouille and salsa verde.
11. Extra baguette and olive oil is always delicious!

Enjoy your meal!