Ratatouille with peppered steak

Ratatouille with peppered steak

Ingredients (4 servings):

  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • ¼ teaspoon dried chilli flakes
  • 1 large red capsicum (bell pepper), cut into 2cm pieces
  • 1 large eggplant, cut into 2cm pieces
  • 2 medium zucchini (baby marrow), cut into 2cm pieces
  • 2 tablespoons balsamic vinegar
  • 400g can chopped tomatoes
  • 1 teaspoon caster sugar
  • 4 x 200g sirloin steaks
  • 1 tablespoon cracked black pepper
  • Salad leaves, to serve



  1. Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened.
  2. Add chilli. Stir to combine.
  3. Add capsicum, eggplant and zucchini. Cook, stirring occasionally, for 3 to 4 minutes or until vegetables have just softened.
  4. Add vinegar. Cook, stirring, for 1 minute or until vinegar has evaporated.
  5. Add tomato and sugar. Season with salt and pepper. Simmer, covered, for 5 minutes. Remove cover. Simmer for 5 minutes, stirring occasionally, until vegetables are tender and sauce has thickened.
  6. Meanwhile, place steak on a large plate. Sprinkle with pepper and press to lightly coat. Drizzle steak with remaining oil.
  7. Heat a frying pan over medium-high heat. Add steak. Cook for 3 to 4 minutes, each side for medium or until cooked to your liking.
  8. Transfer to a plate. Cover with foil. Rest for 5 minutes.
  9. Serve steak with ratatouille and salad leaves.
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