INGREDIENTS

INSTRUCTIONS

PESTO SAUCE
MEDITERRANEAN VEGETABLE RAGO
Heat the grill and the grill pan with rack in place. Season the steaks with
salt and pepper and turn them in the oil to coat. Arrange them on the hot
grill until they are cooked according to taste, turning them over once.
Meanwhile remove the stalks of the mushrooms. When the steaks have been
turned over, season the mushrooms, turn them in oil and arrange them,
curved side up, on the rack with the steaks. Grill until lightly browned.
Turn the mushrooms, curved side down, on each steak. Spread pesto sauce on
the mushrooms and sprinkle with Parmesan. Return to the grill, close to the
heat, for 10 seconds, just to brown the top lightly.
Pesto sauce: Put the cheese, herbs, nuts and garlic in a food processor.
Add half the oil and process until the ingredients are finely chopped. With
the motor running, gradually add the remaining oil through the feed tube.
Season to taste with salt and pepper and process again briefly.
Vegetable ragout: Heat the oven to 220C. Rub the red peppers with a little
olive oil and put them in a small casserole or roasting pan. Cover with a
lid or foil and bake for 20 minutes. Remove the casserole from the oven and
set aside, covered for 10 minutes. Turn the oven down to 180C.
When the peppers are cool enough to handle, peel them. Discard the stalks,
white ribs and seeds and cut the flesh into 1cm squares. Peel and finely
chop the onion. Peel the garlic and chop to a paste. Heat the remaining
olive oil in a flameproof casserole and cook the onion over a low heat
until soft and translucent, stirring often. Add the garlic and cook for 1
minute longer.
Cut the mushrooms into quarters. Cut the courgettes into 1cm cubes. Add the
mushrooms and courgettes to the casserole and cook for 2 minutes, stirring
occasionally.
Add the red peppers to the casserole and stir well. Add the rosemary, sugar
and vinegar and season with salt and pepper.
Cover the casserole and transfer to the oven. Cook for 25 minutes, stirring
frequently. Meanwhile, peel the tomatoes and remove the seeds. Cut the
tomato flesh into 1cm squares.
Stir the tomatoes into the ragout. Taste and adjust the seasoning and
discard the rosemary sprig before serving.
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