Grilled Black Angus Ribeye with Pink Peppercorn Ratatouille

A juicy, succulent beef steak can be easily recreated in your home with this simple recipe.

Be a superstar in your own kitchen with this impressive and delicious steak

Serving: 1 pax
Difficulty: Medium
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:
250-300g Black Angus ribeye
Salt and black pepper to taste
2 tbsp olive oil
Ratatouille:
2 tbsp olive oil
30g onions, cut carre
1 clove garlic, chopped
30g aubergine, cut carre
30g courgette, cut carre
20g each of red, yellow and green peppers, cut carre
6 pink peppercorns
Half a tomato, deseeded and cut carre
1 sprig thyme leaves
1 sprig parsley, chopped
1 sprig basil, shredded

Method:

1. To prepare the ratatouille, heat up a saucepan with the olive oil. Sauté the onions and garlic for about 15 to 30 seconds, then add the aubergine, courgette, red, yellow and green peppers and pink peppercorns.

2. Continue to sauté at medium heat, then toss in the tomato cubes, thyme and parsley. Once the aroma of the thyme and parsley is apparent, add the basil and mix. Turn off the heat and serve on a plate.

3. To prepare the ribeye, heat up a grill pan with the olive oil until it smokes. Using tongs, place the ribeye diagonally on the grill for a minute, then turn it 45° to mark criss-cross grill lines on the steak, and leave it for another minute.

4. Sprinkle some salt and pepper. Then, flip the steak over and repeat the process.

5. Check to see if the steak is cooked by pressing your finger firmly on the centre of the meat; it should not leave any indentation. Once it is done, remove from the grill pan and serve immediately with the ratatouille.

*Note: You can also check the steak by sticking a paring knife into the centre of the steak for 5 seconds, then remove and test the back of the knife under your lower lip. If it’s very hot, the steak is done.

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