CHARGRILLED STRIPLOIN WITH EASY TOMATO RAGU

Serves
4
Prep (Mins)
15
Cook (Mins)
30
Difficulty
Easy
Ingredients.
  • 4 x 200g Angus Reserve striploin steaks
  • 1½ tsp celery salt
  • ½ cup extra virgin olive oil
  • 2 onions, diced
  • 1 leek, diced
  • 6 cloves garlic, minced
  • 1 bunch thyme, finely chopped
  • 1 eggplant, diced
  • 1 cup trimmed green beans
  • 4 ripe tomatoes, diced
  • 4 medium potatoes, diced
  • 4 small zucchini, sliced
  • 1 bunch parsley, finely chopped
  • grilled flatbread to serve
Method.
  • Season the steaks generously with celery salt and drizzle with half the oil, then set aside.
  • Fry the onions, leek, garlic and thyme in the remaining oil for 5 minutes, until softened. Add the eggplant, tomatoes, potatoes and zucchini, then cook for 20 minutes, until thickened. Season with salt and pepper, then mix in the green beans and parsley.
  • Cook the steaks on a hot ribbed griddle for 8 minutes turning several times, until medium rare. Rest, then serve with tomato ragu and flatbread.
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