Spiced Steak with Speedy Ratatouille
Zucchinis, eggplants, and tomatoes, gently flavoured with wine and herbs, provide a melting, speedy ratatouille that perfectly complements spiced steak.
30 Minute Cookbook, Reader’s Digest
| Servings | Prep Time |
| 4servings | 30minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
Ingredients
- 4 tbsp olive oil
- 2-3 shallots
- 2 cloves garlic
- 450 g zucchinis
- 300 g baby or small eggplants
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 4 tbsp red wine
- 1 540ml can chopped tomatoes
- 2 tbsp tomato puree
- salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp cayenne pepper
- 4 sirloin or rump steaks about 6 oz (170 g) each
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Heat 2 tablespoons of oil in a large saucepan. Peel and chop the shallots and garlic, add them to the pan, and cook over a moderate heat for 3–4 minutes.
- Meanwhile, rinse, dry, and trim the zucchinis and eggplants and cut them into 1/2 in. (1 cm) chunks. Stir them into the shallots with the thyme and oregano, and cook gently for 5 minutes.
- Add the wine, the tomatoes and their juice, tomato purée, and a little salt, then cover and simmer gently for about 15 minutes, stirring occasionally, until the vegetables have softened.
- While the ratatouille is cooking, put the spices into a small bowl, add a pinch of salt, and mix them together. Season each steak on both sides with the spice mixture.
- Heat the remaining olive oil in a heavy-based frying pan until a faint haze rises, then fry the steaks for 4–4 1/2 minutes each side for rare steak, 5 1/2–6 for medium-rare or 6–8 1/2 for well done, depending on the thickness of the meat. Serve spiced steak with the speedy ratatouille.
Recipe Notes
Serving Suggestion:
For a hearty meal, add Polenta with Smoked Cheese.
Per serving: calories 407, carbohydrate 9 g (including sugar 8 g), protein 46 g, fat 20 g (saturated fat 5 g)
Good source of vitamins A, B group, C, E, and folate, iron, and zinc.
