Steak with Mediterranean-style ratatouille
- Serves 4
- Prep time: 10 mins + 5 mins resting time | Cooking time: 25 mins
A hearty steak served over a rich, vegetable-packed ratatouille with lentils and kale, finished with feta, balsamic glaze and fresh thyme.
Ingredients
- ¼ cup (60ml) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 eggplant, diced
- 1 red capsicum, diced
- 400g can cherry tomatoes
- 3-4 thyme sprigs
- 400g can brown lentils, rinsed, drained
- 4-6 kale leaves, coarsely shredded
- 2 large sirloin steaks (450-500g)
- 100g feta, crumbled
- 2-3 tbsp balsamic glaze
- Crusty bread, to serve
Method
- Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic, eggplant and capsicum and cook, stirring, for 5 mins or until golden and just softened.
- Add the tomatoes and leaves from 1 thyme sprig and simmer, stirring occasionally, for 10 mins or until tomatoes break down. Add the lentils and kale and cook for 5 mins or until heated through and kale has wilted.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Drizzle a little olive oil on steaks and season. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
- Divide the ratatouille among serving bowls. Top with steak. Sprinkle with feta and drizzle with balsamic glaze. Top with remaining thyme sprigs. Serve with crusty bread.
Shopping know-how
Top protein pick: For a budget swap, try chicken tenderloins instead of the sirloin steak in this dish.