Steak with Ratatouille

Steak with Ratatouille

Serves: 4

Ingredients

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

Pure Beef - The Way Nature Intended 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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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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