650g baby potatoes
4 x 200g beef sirloin steaks
1 tblsp all-purpose seasoning
Steamed spinach, to serve
2 tblsps olive oil
300g medium eggplant, trimmed, cut into 1cm pieces
1 large zucchini (250g), trimmed, cut into 1cm pieces
1¹/³ cups tomato and spicy pepper pasta sauce
Place potatoes in a shallow, microwavesafe dish. Add 2 tblsps water. Cover with damp absorbent kitchen paper. Microwave on High (100 per cent) for about 10 minutes, or until potatoes are tender. Remove. Drain. Cover to keep warm.
Meanwhile, toss beef with seasoning in a large bowl.
Heat an oiled grill plate over a medium to high heat. Add beef. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 minutes.
To make ratatouille, heat oil in a large, non-stick frying pan over a medium to high heat. Add eggplant. Cook, stirring for 3 minutes. Add zucchini. Cook, stirring for a further 4 minutes, or until tender.
Reduce heat to low. Add sauce. Stir until hot. Remove. Season with salt and pepper.
Serve steaks with potatoes and spinach. Top with ratatouille.