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Grilled steak with ratatouille and garlic toasts
Grilled steak with ratatouille and garlic toasts
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Ratatouille: a delicious veggie-packed dish!
Ingredients:
  • 27.30 gm olive oil
  • 8 slices crusty bread
  • 2 garlic cloves, halved
  • 4 (150g each) beef rump steaks
  • 800g eggplant
  • 2 brown onions, chopped
  • 2 red capsicums, cut into 3cm pieces
  • 1 large zucchini, halved lengthways, thickly sliced
  • 4 garlic cloves, thinly sliced
  • 400g jar napoletana pasta sauce
Instructions:
  • Heat 1 1/2 tablespoons of oil in a large heavy-based saucepan over medium-high heat. Sauté half of the eggplant until golden brown and tender, about 5 minutes. Transfer to a large bowl. Repeat with the remaining eggplant using another 1 1/2 tablespoons of oil.
  • In a pan, warm the remaining oil over medium-high heat, then add the onion. Stir and cook for 5 minutes until the onion softens. Add the capsicum, zucchini, and garlic, and stir for 1 minute until fragrant. Add the eggplant back to the pan along with the napoletana sauce and 1/2 cup of cold water. Let it come to a boil, then reduce the heat to low. Cover and simmer for 30 minutes until the vegetables are tender. Season to taste.
  • Preheat the barbecue chargrill on high. Drizzle the steaks with 1/2 tablespoon of oil and rub to coat evenly. Grill for 3 to 4 minutes on each side for a medium doneness or until cooked to your preference.
  • Drizzle the bread with the remaining oil and grill each side for 2 to 3 minutes until lightly charred. Transfer to a plate, rub with garlic, and serve with ratatouille and steaks.

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