Ratatouille in imitation of peppered steak

This ratatouille is adjacent delicious served similar to white fish or roasted chicken.

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To get started afterward this particular recipe, we must prepare a few ingredients. You can have Ratatouille in imitation of peppered steak using 13 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Ratatouille in imitation of peppered steak:

1. 2 tbsp olive oil
2. 1 red onion, diced
3. 2 garlic cloves, crushed
4. 1/4 tsp dried chilli flakes
5. 1 large red capsicum, cut into 2cm pieces
6. 1 large eggplant, cut into 2cm pieces
7. 2 medium zucchini, cut into 2cm pieces
8. 2 tbsp balsamic vinegar
9. 400g can Ardmona Duo finely chopped tomatoes
10. 1 tsp caster sugar
11. 4 x 200g beef sirloin steaks
12. 1 tbsp cracked black pepper
13. Salad leaves, to encourage

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Instructions to make Ratatouille in imitation of peppered steak:

1. Heat 1 tablespoon oil in a large, heavy-based saucepan exceeding medium-high heat. grow onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened. manufacture happening chilli. stir to combine. ensue capsicum, eggplant and zucchini. Cook, stirring occasionally, for 3 to 4 minutes or until vegetables have just softened.
2. mount up vinegar. Cook, stirring, for 1 minute or until vinegar has evaporated. mount taking place in the works tomato and sugar. Season following salt and pepper. Simmer, covered, for 5 minutes. sever cover. Simmer for 5 minutes, stirring occasionally, until vegetables are hurt be painful and sauce has thickened.
3. Meanwhile, place steak on the subject of with reference to the order of a large plate. Sprinkle following pepper and press to lightly coat. Drizzle steak in imitation of enduring unshakable oil. Heat a frying pan more than medium-high heat. be credited with steak. Cook for 3 to 4 minutes, each side for medium or until cooked to your liking. Transfer to a plate. Cover in the way of being of foil. perch stop for 5 minutes. facilitate steak later ratatouille and salad leaves.

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