Grilled Steak on Lentil Ratatouille Courtesy Of: The Beef Information Centre Grilled Steak on Lentil Ratatouille 10 2.25 kg or 5 lbs Top sirloin portioned into 5 individual 450 g steaks 10 Sprigs of fresh thyme 2 Cloves of garlic, crushed 30 g or 1 oz Black peppercorns, crushed Steak seasoning to taste Lentil Ratatouille: 500 g or 1 lb Brown lentils, soaked in water 1 hour 120g or 4 oz Bacon diced 2 Large onions, coarsely chopped 6 Garlic cloves, chopped 2 X 28 oz Canned diced tomatoes 2 Medium eggplants, diced 2 Medium zucchinis, diced 2 each Red, yellow, and green peppers, diced Steak:
Remove cap (culotte) muscle and cut double portion (450g) steaks from Top Sirloin main muscle.
Trim fat from steaks.
Rub steaks with thyme, garlic and pepper and let rest in refrigerator.
Season and grill double portion, finish in hot oven if necessary.

Lentil Ratatouille:
Saute bacon till brown, add onions, garlic and saute for 2-3 minutes.
Add canned tomatoes and drained lentils and cook gently for 1/2 hour.
Add all other ingredients and simmer for 15-20 minutes.
Adjust seasoning and serve with grilled steak slices.