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Chargrilled Rump Steak with Ratatouille

Prep Time:

Cook Time:


4 servings


4 x 250g Mick's Meat Barn beef rump steaks

1/4 cup (60ml) olive oil

1 large brown onion, cut into large pieces

2 bay leaves

1 eggplant, cut into large pieces

4 garlic cloves, sliced

3 thyme sprigs

2 zucchini, thickly sliced

1 red capsicum, cut into large pieces

690g btl Italian passata

Olive oil spray

Basil leaves, to serve

White sourdough bread, to serve


Step 1 - Heat the oil in a large saucepan over medium heat. Add the onion and bay leaves. Cook, stirring, for 5 mins or until onion softens. Add the eggplant, garlic and thyme. Cook for 5 mins or until eggplant starts to brown. Add the zucchini and capsicum and cook for 2 mins. Stir to combine. Add the passata and bring to a simmer. Cook, stirring occasionally, for 20 mins or until vegetables soften, and season.

Step 2 - Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray steaks with oil. Season. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Step 3 - Divide the steaks and ratatouille among serving plates. Sprinkle with basil leaves. Serve with crusty bread. Enjoy!

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