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

 

Spiced Steak with Speedy Ratatouille
Spiced Steak with Speedy Ratatouille
Servings Prep Time
4servings 30minutes
Servings Prep Time
4servings 30minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.