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How to make Grilled steak with ratatouille and garlic toasts

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 1 1/2 tablespoons olive oil
  • 8 slices crusty bread
  • 2 garlic cloves, halved
  • 4 (150g each) beef rump steaks

Ratatouille

  • 1/3 cup olive oil
  • 2 medium (800g) eggplant, cut into 3cm pieces
  • 2 brown onions, chopped
  • 2 red capsicums, cut into 3cm pieces
  • 1 large zucchini, halved lengthways, thickly sliced
  • 4 garlic cloves, thinly sliced
  • 400g jar napoletana pasta sauce

Method

  • Step 1 Make Ratatouille: Heat 1 1/2 tablespoons of oil in a large heavy-based saucepan over medium-high heat. Add half the eggplant. Cook, stirring occasionally, for 5 minutes until browned and just soft. Transfer to a large bowl. Repeat with 1 1/2 tablespoons of oil and remaining eggplant.
  • Step 2 Heat remaining oil in pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes until onion has softened. Stir in capsicum, zucchini and garlic. Cook, stirring, for 1 minute or until fragrant. Return eggplant to pan with napoletana sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender. Season.
  • Step 3 Heat barbecue chargrill on high heat. Drizzle steaks with 1/2 tablespoon oil. Rub to coat. Cook for 3 to 4 minutes each side, for medium, or until cooked to your liking.
  • Step 4 Meanwhile, drizzle bread with remaining oil. Cook for 2 to 3 minutes each side or until lightly charred. Transfer to a plate. Rub with garlic. Serve with ratatouille and steaks.