Grilled loin steak and Italian vegetable stew
Indulge your taste buds with our delicious recipe for grilled loin steak and Italian vegetable stew, where tradition and flavour come together. The Italian vegetable stew, filled with sun-ripened tomatoes, crunchy zucchini, and aromatic herbs, is the perfect companion to the steak. This dish is not only a feast for the eyes but also a true delight for any culinary enthusiast. Master the art of grilling and stewing with Boretti and bring the authentic Italian kitchen into your own backyard.
View recipeFor 4 persons
Time: 50 min
Difficulty: medium
Ingredients:
- 1 stalk of celery
- 2 cloves of garlic + 2 cloves for the steak
- olive oil for frying
- 1 aubergine
- 2 red onions
- 1 courgette
- 1 red pepper + 1 yellow pepper
- 1 bunch of thyme
- salt (flakes) and black pepper
- 3 tbsp red wine vinegar
- 1 can of tomato pulp (400 g)
- 2 tbsp capers
- 2 tbsp black olives
- 4 loin steaks (entrecote) of approx. 150 g
Prepare the vegetables and herbs
Finely chop the celery and 2 cloves of garlic. Cut the aubergine, courgette and peppers into medium-sized pieces and the onion into wedges. Strip the leaves from the thyme while keeping a few sprigs to garnish and to grill with the steak.
Vegetable pan-fry
Gently fry the celery with the garlic and thyme for a few minutes in plenty of oil in the casserole. Add the other vegetables and fry over high heat for a few minutes while stirring.
Cook the stew
Deglaze with the wine vinegar and add the tomato pulp. Allow the vegetables to stew with the lid on the pan at an angle for about 30 minutes. Add the capers and olives, allow it to stew for a while and garnish with thyme.
Prepare the steak
Preheat the grill. Peel and chop or crush the remaining garlic. Sprinkle the steaks with chopped thyme.
Grill the loin steaks with the garlic in the hot grill pan on both sides for a few minutes until medium cooked with grill lines. Sprinkle with sea salt (flakes) and coarsely ground black pepper.
