Steak With Ratatouille

4
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR RATATOUILLE

Nutritional

  • Serving Size: 1 (552.5 g)
  • Calories 747.5
  • Total Fat - 41.1 g
  • Saturated Fat - 13 g
  • Cholesterol - 190.8 mg
  • Sodium - 354.5 mg
  • Total Carbohydrate - 36.7 g
  • Dietary Fiber - 7.6 g
  • Sugars - 8.5 g
  • Protein - 56.2 g
  • Calcium - 115.5 mg
  • Iron - 4.5 mg
  • Vitamin C - 29.1 mg
  • Thiamin - 1.6 mg

Step 1

Place potatoes in a shallow, microwave-safe dish and add 2 tablespoons water and cover with a damp absorbent kitchen paper and microwave on high (100%) for about 10 minutes or until potatoes are tender.

Step 2

Remove and drain and then cover to keep warm.

Step 3

Meanwhie, toss beef with seasoning in a large bowl.

Step 4

Heat an oiled barbecue/grill plate over a medium to high heat and add beef and cook for about 2 to 3 minutes on each side, or until cooked to your liking.

Step 5

Remove and rest, loosely covered with foil, for 3 minutes.

Step 6

To make ratatouille, heat oil in a large non-stick frying pan over a medium to high heat and add eggplant and cook, stirring for 3 minutes and then add zucchini and cook, stirring for a further 4 minutes or until tender.

Step 7

Reduce heat to low and add sauce and stir until hot and then remove and season with salt and pepper.

Step 8

Serve steaks with potatoes and spinach and top with ratatouille.

Tips & Variations


No special items needed.

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