Steak and roasted ratatouille with aioli
Meat mains
Steak and roasted ratatouille with aioli
This is a very simple and fast ratatouille. You want the veg to take on some colour and slightly burnt edges in the oven, as much for texture as for taste. The tomatoes should collapse and create a sauce. Always, always, always rest a steak after cooking, at least 3-4 minutes. It allows the fibres of the meat to relax and hold on to more liquid, giving you a more tender steak. By stirring any liquids that escapes during resting into the ratatouille you're not wasting any precious flavour.
Ingredients
- 2 sirloin steaks
- 1 courgette, cut in 2cm chucks
- 1 red pepper, deseeded and cut in strips
- 1 red onion, cut into 12 wedges
- 150g cherry tomatoes, halved
- 2 garlic cloves
- olive oil
- 1 tsp dried oregano
- 50g mayonnaise
- oil for frying, e.g. sunflower or light olive
- salt and pepper
Method
-
Step 1
Preheat oven to 220?C/Gas Mark 7. Remove the steaks from the fridge to come up to room temperature.
-
Step 2
Put all the veg in the roasting tray and mix with 2 tablespoons of olive oil and a seasoning of salt and pepper. Roast for 15 minutes.
-
Step 3
Crush one garlic clove with the heel of your hand so it just breaks open. Add to the roasting pan after the first 15 minutes along with the dried oregano. Mix well and return to the oven.
-
Step 4
While the veg cooks make the aioli by peeling and crushing or finely chopping the remaining garlic clove. Take half of the clove and mix well with the mayonnaise. Add more if you like it stronger.
-
Step 5
10 minutes before the veg has cooked rub the steaks with a little oil and season well. Heat a frying pan or griddle. When hot, fry the steaks for 1 minute on each side. Remove to a plate to rest.
-
Step 6
Check the seasoning on the ratatouille and stir in the juices from the rested steak. Serve alongside the steaks and a blob of aioli.
