Whip up this Chargrilled rump steak with ratatouille recipe. Packed with veggies, herbs and a rich tomato passata, you'll be adding it to your weekly dinner rotation.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
¼ cup (60ml) olive oil
1 large brown onion, cut into large pieces
2 bay leaves
1 eggplant, cut into large pieces
4 garlic cloves, sliced
3 thyme sprigs
2 zucchini, thickly sliced
1 red capsicum, cut into large pieces
700g btl Coles Italian Passata Sauce
4 x 220g Coles Australian Beef Rump Steak
Olive oil spray
Basil leaves, to serve
White sourdough bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and bay leaves. Cook, stirring, for 5 mins or until onion softens. Add the eggplant, garlic and thyme. Cook for 5 mins or until eggplant starts to brown. Add the zucchini and capsicum and cook for 2 mins. Stir to combine. Add the passata and bring to a simmer. Cook, stirring occasionally, for 20 mins or until vegetables soften. Season.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray steaks with oil. Season. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Divide the steaks and ratatouille among serving plates. Sprinkle with basil leaves. Serve with crusty bread.
