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Chargrilled rump steak with ratatouille
Chargrilled rump steak with ratatouille
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious chargrilled rump steak with colorful homemade ratatouille, a perfect family meal!
Ingredients:
  • 60ml olive oil
  • 1 large brown onion, cut into large pieces
  • 1 eggplant, cut into large pieces
  • 4 garlic cloves, sliced
  • 3 thyme sprigs
  • 2 zucchini, thickly sliced
  • 1 red capsicum, cut into large pieces
  • 690g btl Brand Italian passata
  • 4 x 220g Carbon Neutral Beef Rump Medallions
  • Olive oil spray
  • Basil leaves, to serve
  • White sourdough bread, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion and bay leaves for 5 mins until the onion softens. Add the eggplant, garlic, and thyme, and cook for 5 mins until the eggplant browns. Toss in the zucchini and capsicum, cook for 2 mins. Pour in the passata and bring to a simmer. Cook for 20 mins, stirring occasionally, until the vegetables soften. Season to taste.
  • Preheat a barbecue grill or chargrill to medium-high heat. Lightly spray the steaks with oil and season them. Grill for 3 minutes on each side for medium doneness or until cooked to your preference. Place the steaks on a plate, cover them with foil, and let them rest for 5 minutes before serving.
  • Plate the steaks and ratatouille, generously sprinkle with fresh basil leaves, and serve alongside warm crusty bread.

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