Steak spiced and fast ratatouille: Submitted by: Ginger B. | Date Added: 10 Oct 2011
Listed in: Beef

4 tbsp. at the table with olive oil
2 or 3 shallots
2 cloves garlic
1 pound zucchini (500 g)
2 / 3 pound small eggplants (300 g)
1 / 2 tsp. teaspoon dried thyme
1 / 2 tsp. teaspoon dried oregano
4 tbsp. red wine at dinner
1 can 19 oz tomatoes, chopped (540 ml)
2 tsp. in table tomato paste
salt
1 tsp. teaspoon ground coriander
1 tsp. teaspoon ground cumin
1 tsp. teaspoon paprika
1 / 2 tsp. teaspoon cayenne pepper
4 slices of sirloin or rump of 6 oz (175 g) each

Heat 2 tbsp. at the table of oil in large skillet. Peel the shallots and garlic and chop. Cook 3 to 4 minutes over medium heat.

Meanwhile, wash and dry the zucchini and eggplant. Peel and cut into 1 / 2 inch (1 cm). Place in skillet and add the thyme and oregano. Cook 5 minutes over low heat.

Add wine, tomatoes and their juice and tomato paste. Add salt, cover and simmer 15 minutes, stirring occasionally.

While the stew cooks, mix the spices, add a pinch of salt and sprinkle the steaks with this mixture.

Heat remaining oil in a heavy skillet. Y cook steaks, turning once halfway through cooking. The cooking time depends on thickness of meat and individual tastes: 2-2 30 minutes each side for a steak Blue, 3 to 4 minutes for rare meat. Serve with ratatouille.

Makes 4 servings

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