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Rib Eye Delmonico Steak with Ratatouille

Ingredients:

4 1-inch Boneless Ribeye Steaks
1 Medium Onion, Chopped
1 Green Pepper, Chopped
1/4 Cup Olive Oil
1/4 Lb Bacon, diced
2 Lbs. Tomatoes Diced with juice OR
1 28oz. Can of Tomatoes Diced with Juice
1 Medium Eggplant, peeled and diced
1 Medium Zucchini, Thinly Sliced
Salt and Pepper, Herbs and Garlic from the garden to taste

Instructions:

Heat the Olive Oil in a Large Skillet. Saute the onion, peppers and bacon until tender.

Add other vegetables. Season, cover skillet, lower the heat and stir occasionally for 40 Minutes.

Season the steaks and grill during the cooking time of the Ratatouille.

Serve together.

Serves: 4