Entrée: United States – Grilled Steak with Bell Pepper and Eggplant Ratatouille

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 rib-eye steaks, about 1 lb total (454 g total)
1 large eggplant, diced
2 bell peppers (any color), sliced
1 onion, chopped
2 cloves garlic, minced
3 tbsp (45 ml) olive oil
Salt and pepper to taste
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried oregano
Fresh basil leaves for garnish

Show original ingredient measurements

2 rib-eye steaks, about 1 lb total (454 g total)
1 large eggplant, diced
2 bell peppers (any color), sliced
1 onion, chopped
2 cloves garlic, minced
3 tbsp (45 ml) olive oil
Salt and pepper to taste
1 tsp dried thyme
1 tsp dried oregano
Fresh basil leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat your grill to medium-high heat. Season the steaks with salt and pepper on both sides.
2. In a large skillet, heat 2 tablespoons (30 ml) of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the diced eggplant, sliced bell peppers, dried thyme, and oregano to the skillet. Season with salt and pepper, and cook until the vegetables are tender. Stir occasionally to prevent sticking.
4. Brush the remaining olive oil on each side of the steaks. Place them on the grill and cook for about 4-5 minutes on each side for medium-rare, or to your preferred level of doneness.
5. Once the steaks are done, let them rest for a few minutes. Serve the grilled steak alongside the eggplant and bell pepper ratatouille. Garnish with fresh basil leaves.

1. Preheat your grill to medium-high heat. Season the steaks with salt and pepper on both sides.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the diced eggplant, sliced bell peppers, dried thyme, and oregano to the skillet. Season with salt and pepper, and cook until the vegetables are tender. Stir occasionally to prevent sticking.
4. Brush the remaining olive oil on each side of the steaks. Place them on the grill and cook for about 4-5 minutes on each side for medium-rare, or to your preferred level of doneness.
5. Once the steaks are done, let them rest for a few minutes. Serve the grilled steak alongside the eggplant and bell pepper ratatouille. Garnish with fresh basil leaves.