Sirloin Steak “Italian style” with Ratatouille on Ciabatta Loaf

Serves 4
Created by Broad Stripe's chef

The best Sirloin steak in a dish that everyone will love

Chop the Parsley, Sage and Rosemary. Crush and chop the garlic, but only use 50grms for the marinade. Crush the peppercorns, mix all of these ingredients with (50 ml olive oil)
Pour the marinade over the steaks and leave for 90 minutes, turning regularly in the marinade.
Dice the onion, courgette, aubergine, and peppers. Fry off all ingredients in olive oil together with the remaining garlic.
Place all the ingredients back in pan; add the tomato puree to bind and cook slowly until the puree is slightly darker. Add the diced fresh tomatoes, season.
Allow to cook until all ingredients are soft and the ratatouille has thickened, whereby you have a somewhat drier than normal ratatouille mixture.
Cut the Ciabatta loaf in half length-ways then in half diagonally. Lightly toast on both sides.
Grill the steaks to your liking.
Dish the ratatouille onto the Ciabatta, place the cooked steak just to the side, garnish with a sprig of basil and serve.