This has been adapted from Jamie Oliver’s steak and ratatouille with saffron rice recipe. You can find his recipe on his website here. I’ve changed and reduced it slightly to include some more vegetables and dropped the rice. There is enough ratatouille to heat up at work the next day, lovely with a soft roll or on its own.
This recipe packs in loads of vegetables, but also has a nice indulgent hit topped with blushing steak. For such a chunky stew, it actually tastes fresh and light with the passata spiked with the unmistakable fragrance of basil.
The below is just a guide – if you’ve got extra veg, feel free to chuck it in.
- One small courgette
- One small aubergine
- One red onion
- 1 teaspoon harissa
- Two mixed peppers
- Olive oil
- Two cloves of garlic
- 700g passata
- Balsamic vinegar
- Half a bunch of basil
- One handful of spinach
- 100g frozen peas
- One sirloin steak
- Allow the steak to come to room temperature for half an hour, or at least while you prepare the vegetables and get the pots out!
- Trim the courgette and aubergine; slice the courgette in half long ways and the courgette into centimetre rounds. Place them all into a frying pan on a medium heat and brown on each side. Meanwhile, peel and roughly slice the onion into wedges. Deseed and chop the peppers into chunks. Pop into a medium casserole pan (or a large saucepan) with a tablespoon oil olive oil. Next, gun in the crushed garlic and the harissa and give a stir up – add more oil if it; catching. By now, your courgette and aubergine should be cooked, hack it up into large bitesize chunks and add to the onion/pepper pan. At this point, in goes the balsamic and passata – give everything a stir up.
- At this point, you can pause. How thick or runny do you want your stew? If runny, get the steaks on soon, alternatively, turn the heat down and let to blip away until you’re happy.
- When you know this, season up the steak with salt, pepper and olive oil, and cook to your taste on the frying pan you used for the aubergine.
- Let the steak rest.
- While resting, stir in any additions like half of the basil, the frozen peas and the spinach to the stew. Once rested, pour in the resting juices to the ratatouille.
- Spoon neatly into bowls, top with perfectly blushing steak and garnish with an extra leaf or two of basil.