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Active Time: 55 Minutes
Total Time: 55 Minutes
Yield: Serves 4
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| This ratatouille recipe brings the bright, clear, and summery flavors of the Provence region of France to your dining table. The crisp texture of the potatoes contrasts with the smooth yet chunky ratatouille and the rich, soft steak. |
RECIPE INGREDIENTS
| For Ratatouille: |
| 3 tablespoons extra-virgin olive oil |
| 1/2 cup diced onion |
| 1/2 cup seeded and diced red bell pepper |
| 2 Roma tomatoes, blanched, peeled, seeded, and diced |
| 1 teaspoon finely minced garlic |
| 1/2 teaspoon minced thyme |
| 1/2 cup diced zucchini (unpeeled) |
| 1/2 cup diced eggplant (unpeeled) |
| 6 basil leaves, thinly sliced |
| For Potatoes: |
| 3 russet potatoes, about 8 ounces each, peeled |
| 2 tablespoons butter, melted |
| For Steaks: |
| 4 boneless strip steaks, prime or choice grade, about 10 ounces each and 1 inch thick. |
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DIRECTIONS
Preheat the oven to 350 degrees F. Prepare the grill.
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TO PREPARE RATATOUILLE: Heat 1-1/2 tablespoons of the olive oil in a heavy saucepan and cook the onion over low heat for about 4 minutes, until soft and translucent. Add the bell pepper and cook for another 3 minutes. Stir in the tomatoes, garlic, thyme, and a pinch of salt and pepper. Continue cooking for 8 minutes, being careful not to overcook. Remove from the heat and set aside. Heat another 1/2 teaspoon of the olive oil in a sauté pan and sauté the zucchini over medium heat for about 3 minutes, or until lightly colored. Season with salt and pepper, add to the tomato mixture, and set aside.
Using the same pan that was used for the zucchini, heat the remaining 1 tablespoon of olive oil and sauté the eggplant over medium heat for 5 minutes, or until soft. Season with salt and pepper and transfer to a colander to drain Add the eggplant to the saucepan with the zucchini and tomato mixture and sprinkle with the basil. Cook over medium heat for about 3 minutes, stirring gently. Adjust the seasonings if necessary and let cool.
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TO PREPARE POTATOES: Lightly butter parchment paper set on a baking sheet. Cut the potatoes crosswise into very thin slices, and arrange in a single layer on the parchment paper in 8 small circular pinwheel patterns with the slices overlapping. Brush the pinwheels with the butter and sprinkle with salt and pepper. Bake in the oven for 20 to 25 minutes or until golden and crisp.
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TO PREPARE STEAKS: While the potatoes are cooking, season the steaks with salt and pepper and grill over medium-high heat for about 4 minutes on each side for medium-rare, about 5 minutes for medium, or to the desired doneness. Serve each steak with 2 potato pinwheels (overlapping each other) and the ratatouille.
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WINE SUGGESTION: A fine Cabernet Sauvignon from Bordeaux or California.
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HELPFUL TIPS: Instead of grilling, the steaks can be pan-seared in a hot cast-iron skillet set over medium-high heat; the cooking time will be about the same.
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Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
37g |
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