Striploin with Ratatouille
Ratatouille is a great dish to impress. It can be prepared a day in advance and slowly warmed up when required.
Hasselback potatoes are a great side for this dish.
4 people
30 minutes
10 minutes
Ingredients
- 1 tbsp Basil Leaves optional
- 1 small Courgettes diced
- 3 cloves Garlic crushed
- 1 - Pepper
- 1 - Red Onion diced
- 1 - Red Pepper diced
- 1 - Salt
- 1 - SuperValu Aubergine diced
- 70 g SuperValu Butter
- 1 tbsp SuperValu Dried Mixed Herbs
- 4 - SuperValu Fresh Irish Striploin Steaks
- 5 tbsp SuperValu Olive Oil
- 400 ml SuperValu Tomato Passata
Method
- Firstly, prepare the ratatouille. Heat a large pan over a high heat and drizzle with one tbsp of olive oil and fry off the aubergine. Cook for 2 - 3 minutes until well coloured. In the same pan, add another tbsp of olive oil and add the onion, courgette, and pepper, sear for a further 2 - 3 minutes until they are all browned and beginning to soften. Add some mixed herbs and season well.
- Add the garlic, then pour in the tomato passata, basil leaves. Allow the vegetables to simmer for 10 – 15 minutes over a low heat until the vegetables are softened.
- Just before cooking season the striploins.
- Heat a frying or griddle pan on a high heat. Drizzle some oil on the striploins and place on the pan. Cook for 2 - 3 minutes then turn over to the other side and continue cooking for two more minutes or so until cooked to your liking.
- Add the butter and coat with the foaming butter for one minute. Remove from the heat.
- Spoon the ratatouille onto the dishes and place the grilled striploins on top. Sprinkle with basil, if desired.
