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Ratatouille with peppered steak
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enhance your ratatouille by pairing it with white fish or roasted chicken for a delectable dining experience.
Ingredients:
  • 1 red onion, diced
  • 1/4 tsp dried chilli flakes
  • 1 large red capsicum, cut into 2cm pieces
  • 1 large eggplant, cut into 2cm pieces
  • 2 medium zucchini, cut into 2cm pieces
  • 40.00 ml balsamic vinegar
  • 400g can chopped tomatoes
  • 5.00 gm caster sugar
  • 4 x 200g beef sirloin steaks
  • 20.00 ml cracked black pepper
  • Salad leaves, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, warm 1 tablespoon of oil. Saute onion and garlic until onion is softened, about 3 to 4 minutes. Introduce chili, stir well. Add capsicum, eggplant, and zucchini, cook until vegetables are just softened, about 3 to 4 minutes, stirring occasionally.
  • Pour in vinegar and cook, stirring, until vinegar evaporates. Add tomato, sugar, salt, and pepper. Cover and simmer for 5 minutes. Uncover and simmer for an additional 5 minutes, stirring occasionally, until vegetables are tender and sauce thickens.
  • Place the steak on a large plate, sprinkle with pepper, and press to coat evenly. Drizzle the steak with the remaining oil. Heat a frying pan over medium-high heat, add the steak, and cook for 3 to 4 minutes on each side for medium doneness or until cooked to your liking. Transfer the steak to a plate, cover with foil, and let it rest for 5 minutes. Serve the steak with ratatouille and salad leaves.

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