Steak with Ratatouille

Serves: 4

Ingredients

¼ cup olive oil
1 brown onion, chopped
1 large eggplant, cut into 1cm cubes
1 large red capsicum, diced
400g can chopped tomatoes with basil
1 tablespoon balsamic vinegar
4 scotch fillet steaks, trimmed
800g boiled chat potatoes, to serve

Method

1. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until tender. Add eggplant and capsicum. Cook for 10 minutes or until eggplant is tender. Add tomatoes and 1/4 cup cold water. Cook for 4 minutes or until sauce thickens slightly. Season with salt and pepper.
2. Meanwhile, combine vinegar and 1 tablespoon of oil in a ceramic dish. Add steaks and turn to coat. Preheat barbecue plate or chargrill pan over high heat. Cook steaks, basting with marinade, for 3 to minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Allow to rest for 5 minutes.
3. Toss potatoes in remaining oil. Season with salt and pepper. Place steaks on plates. Top with ratatouille. Serve with potatoes.

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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