Chargrilled Rump Steak with Ratatouille

Indulge in the robust flavors of Chargrilled Rump Steak served alongside a classic Ratatouille, combining tender steak with a medley of vibrant Mediterranean vegetables. This dish is a perfect blend of hearty and healthy ingredients, ideal for a satisfying meal.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings


For the Rump Steak:

  • 4 rump steaks, about 8 oz each
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme leaves, chopped (optional)

For the Ratatouille:

  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups diced tomatoes (fresh or canned)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Optional Garnish:

  • Fresh basil or parsley, chopped
  • Grated Parmesan cheese (for serving)


1. Prepare the Ratatouille:

  1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
  2. Add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
  3. Add diced eggplant, zucchinis, and bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
  4. Stir in diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender and flavors are melded. Adjust seasoning if needed.

2. Prepare the Rump Steak:

  1. Preheat grill or grill pan over medium-high heat.
  2. Pat dry the rump steaks with paper towels and season generously with salt and pepper.
  3. Drizzle olive oil over the steaks and rub minced garlic and fresh herbs (if using) onto both sides.
  4. Grill the steaks for 4-5 minutes per side for medium-rare, or adjust cooking time according to your preference and the thickness of the steaks. Remove from heat and let rest for a few minutes.

3. Serve:

  1. Spoon the ratatouille onto serving plates.
  2. Slice the rested rump steaks against the grain and arrange on top of the ratatouille.
  3. Garnish with chopped fresh basil or parsley and grated Parmesan cheese if desired.

4. Enjoy:

  1. Serve the Chargrilled Rump Steak with Ratatouille immediately while warm.
  2. Pair with a side of crusty bread or a simple green salad for a complete meal.

Cooking Tips:

  • Ensure the grill or grill pan is properly preheated for a nice sear on the steaks.
  • You can add a splash of red wine or vegetable broth to the ratatouille for added depth of flavor.
  • Leftover ratatouille can be stored in the refrigerator for up to 3 days and reheated before serving.

Nutritional Information:

  • Rump Steak: Rich in protein, iron, and essential nutrients.
  • Ratatouille: Packed with vitamins, antioxidants, and dietary fiber from a variety of vegetables.

Dietary Information:

  • Gluten-Free: Yes
  • Dairy-Free: Yes
  • Nut-Free: Yes

Why You’ll Love This Recipe:

  • It combines tender chargrilled steak with a flavorful and hearty vegetable stew.
  • The ratatouille offers a taste of Mediterranean cuisine with its rich tomato base and colorful vegetables.
  • Perfect for a special dinner at home or entertaining guests with its impressive presentation and delicious flavors.


Thank you for trying this Chargrilled Rump Steak with Ratatouille recipe. Enjoy the combination of tender steak and flavorful ratatouille, bringing together savory flavors and hearty textures. Don’t forget to like, share, and subscribe for more delightful recipes. Happy cooking!

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