Warm weather is meant for easy cooking, so fire up the barbie for the Aussie steak favourite.
Ingredients
- 2 (150g) Lebanese eggplant
- 2 (250g) green zucchini
- 1 small red capsicum, seeded
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 400g can chopped tomatoes
- 8 (125g each) beef minute steaks
- 2 tablespoons chopped oregano
- Mashed potato, to serve
Method
- Step 1Cut eggplant, zucchini and capsicum into 1.5cm dice. Heat oil in a saucepan over medium-high heat then add onion and garlic and cook, stirring, for 1 minute. Add eggplant, zucchini, capsicum, tomatoes and 1/4 cup water. Bring to the boil then reduce heat to medium and simmer, covered with a lid, stirring occasionally, for 20 minutes.
- Step 2When ratatouille is cooked, season steaks to taste with salt and pepper. Preheat a barbecue or char-grill plate on high heat and cook steaks for 30 seconds each side for medium-rare or until cooked to your liking.
- Step 3Stir oregano into ratatouille then serve with steaks and mashed potato.
Nutrition
1846 kj
Energy
20g
Fat Total
7g
Saturated Fat
56g
Protein
208.73mg
Sodium
6g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Andrew Lehmann
- Publication: Notebook:
0