Name: Steak with ratatouille
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 56.88 gm olive oil; 1 brown onion, chopped; 1 large eggplant, cut into 1cm cubes; 1 large red capsicum, diced; 400g can chopped tomatoes with basil; 20.00 ml balsamic vinegar; 4 (200g each) scotch fillet steaks, trimmed; 800g boiled chat potatoes, to serve

Steak with ratatouille

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Ingredients:

1 brown onion, chopped
1 large eggplant, cut into 1cm cubes
1 large red capsicum, diced
400g can chopped tomatoes with basil
20.00 ml balsamic vinegar
4 (200g each) scotch fillet steaks, trimmed
800g boiled chat potatoes, to serve

Instructions:

In a non-stick frying pan over medium heat, warm 1 tablespoon of oil. Sauté onion for 4 minutes until tender. Add eggplant and capsicum, cook for 10 minutes until eggplant softens. Stir in tomatoes and 1/4 cup cold water. Simmer for 4 minutes until sauce slightly thickens. Season with salt and pepper.
In a ceramic dish, mix vinegar and 1 tablespoon of oil. Add steaks and coat them well. Preheat barbecue plate or chargrill pan on high heat. Cook steaks, brushing with marinade, for 3 minutes on each side for medium or until desired doneness. Place steaks on a plate, cover with foil, and let them rest for 5 minutes before serving.
Coat potatoes in the rest of the oil and season with salt and pepper. Plate the steaks and garnish with ratatouille. Serve with the seasoned potatoes.

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