easy dinner recipe

Ratatouille Pan-Simmered Steak

Ratatouille Pan-Simmered Steak with Brown Rice

Ratatouille Pan-Simmered Steak with Brown Rice

Ingredients

  • beef top round steak - 3-4 lbs
  • zucchini - (1) sliced
  • eggplant - (1) small, peeled and diced into medium-sized chunks
  • stored sliced red and green bell peppers
  • beef broth - (1) 15oz. can
  • crushed tomatoes - (1) 28oz. can
  • brown rice - 1½ cups
  • chicken broth - (1) 15oz. can
  • STAPLES
  • olive oil – 3 tablespoons
  • minced garlic - 1 tablespoon
  • water- 1 cup

Instructions

    Steak
  1. Heat olive oil and garlic in large deep skillet or Dutch oven over medium-high heat
  2. Sear steak in olive oil, flipping once, until brown on both sides, approximately 2 minutes each side
  3. Place zucchini, eggplant and bell peppers over the steak
  4. Cover vegetables and steak with tomatoes and beef broth
  5. Reduce heat to low; cover and simmer until steak is cooked through and tender, approximately 1 hour (the longer it cooks, the more tender the steak will be)
  6. Rice
  7. Bring rice, chicken broth and water to boil in saucepan over medium-high heat
  8. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 15 minutes
http://tonispilsbury.com/ratatouille-pan-simmered-steak-2/

 

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