Grilled steak strips with Provençal vegetable gratin

Do you believe barbecuing is only for warmer days? With her beloved Elise, food blogger Lena Fuchs (@mein_leckeres_leben) shows that barbecuing is for all seasons. Her grilled steak strips with Provençal vegetable gratin are great for a quick dinner.  The recipe is easy to prepare using a griddle and the oven. It's worth trying! 

Gegrillte Steakstreifen mit Gemuesegratin-Lena Fuchs-MeinLeckeresLeben

Ingredients (for 4 portions)

For the vegetable gratin

  • 2 red onions
  • 2 garlic cloves
  • 1 aubergine
  • 1 courgette
  • 4 tomatoes
  • 1 yellow pepper
  • 2 fresh sprigs of thyme
  • 1 small sprig of rosemary, finely chopped
  • freshly ground salt and pepper
  • 4-5 tbsp olive oil
  • 1 tsp honey
  • 100-150 g goat's cheese
  • 50 g pine nuts
  • Fleur de sel
  • ½ organic lemon, zest

For the steak strips

  • 4 beef steaks, about 150 g each
  • 2 sprigs of rosemary
  • 4 sprigs of thyme
  • 4 tbsp olive oil
  • Fleur de sel and freshly ground pepper
     

Method

  1. Place the steaks on a plate, drizzle with a little olive oil and top with rosemary and thyme. Cover and leave to marinate for 30 minutes. . 
  2. Preheat the rangecooker multifunction oven to 180 °C - fan oven setting.
  3. Peel and finely slice the onions and garlic.
  4. Finely slice the aubergine, courgette, tomatoes and pepper. 
  5. Drizzle a round oven dish with 1 tbsp olive oil. 
  6. Spread the onion strips and garlic in the dish. Mix with salt, pepper and a little thyme and finely chopped rosemary.
  7. Layer the finely chopped vegetables alternately in the dish. Sprinkle with salt, pepper and thyme leaves and drizzle with 3-4 tbsp olive oil.
  8. Bake in the oven for 35 minutes until the vegetables are soft and lightly browned.
  9. Remove from the oven and sprinkle with the crumbled goat's cheese and pine nuts. Drizzle with honey. 
  10. Turn the oven to the grill function, return the dish to the oven and grill for 10 minutes.
  11. Remove from the oven, drizzle with a little olive oil and season with a little fleur de sel and fresh lemon zest before serving.
  12. Place the griddle on the hob and preheat (induction hob level 7 / medium-high). 
  13. Place the marinated steaks on the hot griddle and fry for 3-4 minutes on each side. Season with fleur de sel and freshly ground pepper. 
  14. Transfer the steaks to a board, cover and leave to rest for 2-3 minutes.
  15. Cut the steaks into strips with a sharp knife, 
  16. Serve the steak strips with the vegetable gratin. Serve with a salad if you like.
     
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