Balsamic-Mustard Rib-eye Steak with Ratatouille and Mushrooms

This meal was packed with a lot of good flavors.

Ingredients

• 2 Rib-eye Steaks (8oz)
• 10 Baby Bella Mushrooms, quartered 
• 1 Red Pepper
• 1 Zucchini
• 1 Eggplant
• 1 Yellow Squash
• 1 Onion, diced
• 1 can of Tomato Puree 
• 1 tbsp of butter
• 1 clove of garlic, minced
• 1/2 cup and 1 tbsp of balsamic vinegar 
• 1 pinch of sugar
• 2 tbsp Dijon Mustard
• Salt 
• Pepper
• Parchment Paper
• Asiago Cheese, Shredded

Directions

Ratatouille 

1. Preheat oven to 350.
2. Slice zucchini, eggplant, squash, and red pepper into disks using a mandolin.
3. Cut 1 Steak into small pieces (remove fat), and using a food processor chop the meat till it's the consistency of ground beef. Over medium-high heat, cook chopped steak, onion, and garlic until browned. Season with salt and pepper.
4. Add Tomato Puree to meat mixture, also add 1 tbsp of balsamic vinegar and a pinch of sugar. Heat for 2 minutes, and transfer to casserole dish.
5. Lay zucchini, eggplant, squash, and red pepper in a pattern over the sauce. Drizzle with olive oil and season with salt and pepper. Cover the casserole dish with parchment paper (try to cut the exact length of dish).
6. Bake in the oven for 40 minutes.
7. Serve with a small amount of cheese shredded on top

Balsamic-Mustard Rib-eye Steak

1. Heat Olive Oil in a pan over medium-high heat
2. Season Steak with salt and pepper
3. Add Steak to pan and cook for 2-3 minutes (depending how you like your steak)
4. Flip over Steak, and add a tablespoon of butter to the pan, cook for another 2-3 minutes spoon the butter onto the steak while it cooks.
5. Plate the steak and cover with foil, lower heat down to medium and after a minute add 1/2 cup of balsamic to the pan. Bring to a boil for 2 minutes, until syrupy, and transfer to a bowl. 
6. Whisk in 2 tablespoons of Dijon Mustard and accumulated steak juices into the Balsamic sauce. Serve over Rib-eye steak.

 This might sound like a lot of steps but it really was only about a 45 minute meal. The preparation takes some time, but it's well worth it! 

Boil Warning! Be very careful when using the mandolin to slice your veggies, the blade is extremely sharp!!

The finished product might not be as pretty as some pictures show, the layering takes an artist touch. Mine wasn't much to look at but it tasted awesome!

 

Thanks for reading :)