A-Z Index

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.

Directions

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.

Serving Suggestion

For a hearty meal, add Polenta with Smoked Cheese.

Preparation time: 30 minutes
Serves 4

30 Minute Cookbook, Reader's Digest

Ingredients 4 tablespoons olive oil
2–3 shallots
2 cloves garlic
450 g zucchinis
300 g baby or small eggplants
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried oregano
4 tablespoons red wine
1 can (540ml) chopped tomatoes
2 tablespoons tomato purée
Salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1⁄2 teaspoon cayenne pepper
4 sirloin or rump steaks, about 6 oz (170 g) each

Nutritional Information

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.

Have your say

Your Email address is required for authentication purposes only. Comments are moderated for spam; so your comment may not appear immediately.

Your Name *
Your Email (will not display) *

Enter the security code * Letters are not case sensitive. Click on the image to reload the security code.

Comments ( 3000 characters max ) *

Other recipes you might like

Grilled Asparagus and Peppers
Here, spears of asparagus, peppers and green onions are grilled in a ridged cast-iron pan, then mixed with oven-baked Parmesan croutons. If you haven’t got a ridged grill pan, the vegetables can be sizzled under the broiler.
Salmon and Tomato Chowder
Chowder is a classic meal-in-a-bowl. This salmon and tomato version is flavoured with lean bacon, leeks and tomatoes and thickened with potatoes, all of which provide the perfect background for the protein-packed salmon.
Raspberry Frozen Yogurt
This raspberry frozen yogurt, exotically flavoured with rosewater and crème de cassis, is much lower in sugar than store-bought frozen yogurt. Serve scoops on their own, or pile into sundae glasses with fresh fruit and sprigs of mint.