Chargrilled rump steak with ratatouille recipe. Create a vegie-packed family dinner with this chargrilled rump steak served with homemade ratatouille.
20m prep
35m cook
4 servings
13 Ingredients
* 1/4 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
* 690g btl Italian passata
* 4 x 220g Beef Rump Medallions
* Olive oil spray
* Basil leaves, to serve
* White sourdough bread, to serve
3 Method / Steps
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.
source – tastecom
