250 g beef entrecote steak per diner
Ratatouille for four:
1 eggplant
1 zucchini
2 bell peppers (red and yellow)
1 onion
3 cloves of garlic
2 tsp fresh thyme
2 cans of whole tomatoes with liquid
salt and black pepper from a grinder
Start by taking the steaks out of the refrigerator roughly one hour before grilling.
Next, make the ratatouille. Cut the eggplant, onion, bell peppers and zucchini into relatively large cubes. Sauté the vegetables in oil in a cast iron baking dish until they soften slightly. Crush the garlic and add to the dish.
Pour the canned tomatoes on the vegetables and let simmer slowly for approx. 30 minutes stirring occasionally. Season with salt, black pepper and a pinch of sugar. You can also add fresh herbs, such as chopped thyme.
Grill the entrecôte steaks on a hot grill for approx. 1–3 minutes per side to achieve the desired doneness. Finally, season with salt and black pepper.
Plate the dish and garnish with a herb stalk.
