The West Australian - - COFFEE BREAK -

• 650g baby pota­toes

• 4 x 200g beef sir­loin steaks

• 1 tbsp all-pur­pose sea­son­ing

• Steamed spinach, to serve


• 2 tbsp olive oil

• 300g medium egg­plant, trimmed, cut into 1cm pieces

• 1 large zuc­chini (250g), trimmed, cut into 1cm pieces

• 11⁄3 cups tomato and spicy pep­per pasta sauce Place pota­toes in a shal­low, mi­crowave-safe dish. Add 2 tbsp wa­ter. Cover with damp ab­sorbent kitchen pa­per. Mi­crowave on high (100 per cent) for about 10 min­utes, or un­til pota­toes are ten­der. Re­move. Drain. Cover to keep warm. Mean­while, toss beef with sea­son­ing in a large bowl. Heat an oiled grill plate over a medium to high heat. Add beef. Cook for about 2-3 min­utes on each side, or un­til cooked to your lik­ing. Re­move. Rest, loosely cov­ered with foil, for 3 min­utes. To make rata­touille, heat oil in a large, non-stick fry­ing pan over a medium to high heat. Add egg­plant. Cook, stir­ring for 3 min­utes. Add zuc­chini. Cook, stir­ring for a fur­ther 4 min­utes, or un­til ten­der. Re­duce heat to low. Add sauce. Stir un­til hot. Re­move. Sea­son with salt and pep­per. Serve steaks with pota­toes and spinach. Top with rata­touille. Cour­tesy newideaf­

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