Striploin with Ratatouille

Striploin steak recipe Striploin steak recipe

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


  • 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


  1. 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.
  2. 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.
  3. Just before cooking season the striploins.
  4. 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.
  5. Add the butter and coat with the foaming butter for one minute. Remove from the heat.
  6. Spoon the ratatouille onto the dishes and place the grilled striploins on top. Sprinkle with basil, if desired.
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