Steak, homemade fries and summer ratatouille.
What could be more appetizing than a good steak BBQ for the summer? Obviously, it is accompanied by its homemade fries and its fresh ratatouille. All with our sublime wine NOS ORIGINES, Côtes duRhône rouge, certified in biodynamics.
For 4 people you will need:
In the case of ribs:
– 2 ribs
– salt and pepper
– thym
– bouquet of parsley
– olive oil
Ratatouille:
– 4 eggplant
– 5 zucchini
– peppers (one of each colour)
– 3 tomatoes
– 3 cloves of garlic
– 1 onion
– olive oil
– salt pepper
– thym
– sage
French fries:
– 2 kg of potatoes
– salt & pepper
– sunflower oil
THE REVENUE
First of all, get your ratatouille ready!
Cut tomatoes peeled in quarters, then eggplant and zucchini in rounds.
Slices peppers in strips and onion in rolls.
Heat 2 tablespoons of oil in a pan and melt the onions and peppers. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
Salt, pepper and simmer gently under cover for 45minutes.
Meanwhile, prepare the eggplants and zucchini. DoCook them separately – or not – in olive oil for 15minutes.
Check that vegetables are cooked until they are no longer firm. Add –then mix them with tomatoes and continue cooking on a small heat for 10 min. Salt and pepper if necessary.
∙ For French fries, Peel the potatoes and wash them, then cut them into square-base parallelepipeds of about 1. 5 cm sideways (in other words, large fries). Wash them again and dry them thoroughly in a clean dish towel.
Cook them for the first time in oil heated to 150°C for7 to 8 minutes. Do not overload the fryer: for 1 kg of potatoes, cook 1/3 of the fries at a time.
Allow the chips to cool, while you have an aperitif or prepare the rest of the meal.
Cook fries a second time in oil heated to 190°C for about 3 minutes (they should be crispy without being hard).
Serve fries right away and salt– them.
(Before the second cooking) fries prepare your steak.
Spread a good pinch of coarse salt on each side of the steak and let it rest on a plate for about 15minutes.
Meanwhile, wash and chop the parsley. Take half and spread over the piece of meat. Fry 5 to 10 minutes according to taste on your barbecue.
Sprinkle with the rest of the parsley and thyme and serve immediately!
All that remains is to delight you with our wine OUR ORIGINES Côtes du Rhône rouge certified in biodynamics.
Bon appetit!