Ratatouille with peppered steak
Savor the flavors of a classic French dish with a twist! This Ratatouille with Peppered Steak recipe features tender beef fillets paired with a vibrant medley of red onion, garlic, chili, red pepper, eggplant, zucchini, and tomatoes. Perfectly seasoned with olive oil, vinegar, and a touch of sugar for a delightful balance, this dish is a delicious and nutritious meal that will impress any guest.
- 21 Feb 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Ratatouille with peppered steak is a delicious and rustic dish that combines the vibrant flavors of a classic French vegetable stew with the robust taste of seasoned beef fillets. This recipe brings together the best of both worlds, offering a symphony of textures and tastes with its wholesome vegetables and savory steak.
Ingredients:
Instructions:
1. Heat the Olive Oil: In a large sauté pan or skillet, heat 2 tablespoons of olive oil over medium heat.
2. Sauté Onion and Garlic: Add the diced red onion and minced garlic to the pan. Sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.
3. Add Chili Powder: Stir in the chili powder and cook for another minute to bring out the flavor.
4. Cook the Vegetables: Add the diced red pepper, eggplant, and zucchini. Cook for about 10 minutes, stirring occasionally, until the vegetables start to become tender.
5. Add Liquid Ingredients: Pour in 2 tablespoons of vinegar and the canned tomatoes (with their juice). Stir well to combine.
6. Season and Simmer: Add 1 teaspoon of sugar and let the mixture come to a simmer. Reduce the heat to low, cover, and let it cook for about 20-25 minutes, stirring occasionally, until all the vegetables are soft and the flavors have melded together. Season with salt to taste.
1. Season the Steaks: While the ratatouille is simmering, season both sides of the beef fillets generously with coarsely ground black pepper and salt.
2. Heat the Oil: In a separate large skillet, heat 2 tablespoons of olive oil over high heat.
3. Cook the Steaks: Once the oil is hot, add the beef fillets to the skillet. Sear each side for about 2-4 minutes, depending on your preferred level of doneness (2 minutes per side for rare, 3 minutes for medium-rare, and 4 minutes for medium). Use a meat thermometer to check if needed: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
4. Rest the Steaks: Remove the steaks from the skillet and let them rest on a cutting board for a few minutes before serving. This allows the juices to redistribute throughout the meat.
1. Plate the Dish: Spoon a generous portion of the ratatouille onto each plate.
2. Add the Steak: Place a beef fillet on top of or alongside the ratatouille.
3. Garnish (Optional): Garnish with fresh basil or parsley if desired.
Tips:
- Use fresh vegetables: For the best flavor, use fresh and high-quality vegetables. Fresh produce will enhance the overall taste and texture of the dish.
- Season the steak well: Generously coat the beef fillets with black pepper and salt before cooking. This ensures a flavorful crust on the steak.
- Cook the vegetables properly: Cook the vegetables until they are tender but not mushy. This helps maintain their texture and prevent the Ratatouille from becoming too soft.
- Rest the steak: Allow the steak to rest for a few minutes after cooking. This helps the juices redistribute, ensuring a moist and tender piece of meat.
- Serve immediately: Serve the Ratatouille and peppered steak immediately after cooking to enjoy the dish at its best. The flavors are more vibrant and the textures are perfect when served fresh.
Enjoy your Ratatouille with peppered steak, a hearty and flavorful meal that’s perfect for any occasion. The tender beef fillets paired with the rich and zesty vegetable medley create a harmonious dish that will delight your taste buds and impress your guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 410kcal | 21% |
| Protein | |
| Protein 55g | 35% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 8g | 22% |
| Sugar 14g | 14% |
| Fat | |
| Fat 22g | 25% |
| Saturated 6g | 21% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 88ug | 9% |
| Choline 150mg | 27% |
| Vitamin B1 0.81mg | 68% |
| Vitamin B2 0.94mg | 72% |
| Vitamin B3 12mg | 77% |
| Vitamin B6 1.74mg | 103% |
| Vitamin B9 81ug | 21% |
| Vitamin B12 7ug | 305% |
| Vitamin C 60mg | 69% |
| Vitamin E 2.30mg | 15% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.41mg | 46% |
| Iron, Fe 7mg | 68% |
| Magnesium, Mg 90mg | 20% |
| Phosphorus, P 570mg | 45% |
| Potassium, K 1500mg | 44% |
| Selenium, Se 45ug | 85% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 8mg | 76% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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