Steak with Ratatouille

Serves: 4

Ingredients

Blue Triangle ¼ cup olive oil
1 brown onion, chopped
1 large eggplant, cut into 1cm cubes
1 large red capsicum, diced
400g can chopped tomatoes with basil
1 tablespoon balsamic vinegar
4 scotch fillet steaks, trimmed
800g boiled chat potatoes, to serve

Method

Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until tender. Add eggplant and capsicum. Cook for 10 minutes or until eggplant is tender. Add tomatoes and 1/4 cup cold water. Cook for 4 minutes or until sauce thickens slightly. Season with salt and pepper.
Meanwhile, combine vinegar and 1 tablespoon of oil in a ceramic dish. Add steaks and turn to coat. Preheat barbecue plate or chargrill pan over high heat. Cook steaks, basting with marinade, for 3 to minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Allow to rest for 5 minutes.
Toss potatoes in remaining oil. Season with salt and pepper. Place steaks on plates. Top with ratatouille. Serve with potatoes.

Tips

Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS