SIMPLE SUNDAY NIGHT SUMMER SUPPER (A Taste of Provence) ~ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER / OVEN ROASTED RATATOUILLE

~ Early August garden

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GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER

~ Delicious bistro-style steak known as 'onglet' adapted from

PEDALING THROUGH PROVENCE COOKBOOK

*

2 lbs. skirt steak (or flank steak)

3 Tbsp. extra-virgin olive oil

2 Tbsp. herbs de Provence

1 Tbsp. finely chopped rosemary

sea salt and freshly cracked pepper to taste

Anchovy-Olive Butter

8 Tbsp. room temperature unsalted butter

8 drained and coarsely chopped anchovy fillets

1/4 cup pitted and coarsely chopped imported black olives

1 1/2 tsp. fresh thyme blossoms (in bloom) or finely chopped leaves

• Prepare grill.
• Place steak on platter and rub on both sides with olive oil. Sprinkle evenly on both sides with herbes of Provence, rosemary, salt & pepper. Let stand 10-15 minutes.
• Meanwhile, prepare anchovy-olive butter. Place butter in small bowl. Add anchovies and mash with fork. Blend in olives and thyme.
• Grill steak roughly 3-4 minutes per side for fare to medium-rare. Divide steak into four servings and top immediately with generous dollop of anchovy-olive butter. (4 servings)

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OVEN ROASTED RATATOUILLE

~ A simple taste of Provence

*

1 minced clove garlic

3 large thinly sliced onions

4 seeded and quartered assorted colored roasted* peppers

(green, red, orange & yellow)

1 medium 1/4-inch sliced eggplant (Japanese preferable)

2 thinly sliced garlic cloves

3 small 1/4-inch sliced zucchini

2 small 1/4-inch sliced yellow squash

5-6 garden fresh sliced fat Roma tomatoes

coarse salt & coarsely cracked pepper

additional extra-virgin olive oil

1 tsp. chopped fresh thyme

1/2 cup slivered fresh basil

• * In 450-degree oven, roast pepper halves on foil-lined sheet, cut side down, about 15 minutes or until skin loosens. Cool slightly, peel and chop. Set aside.
• Sprinkle salt over zucchini, yellow squash, and eggplant. Let rest for 30 minutes and squeeze out excess water.
• Heat 1/4 cup olive oil in flameproof casserole or large oven-proof skillet. Saute garlic, being careful not to burn. Add onions and cook until translucent. Lift and set aside.
• Layer following vegetables alternately back into casserole or large skillet until all vegetable have been used. Salt & pepper each layer.
• First, sauteed onions & garlic, then roasted peppers, eggplant, sliced garlic, zucchini and yellow squash, and sliced tomatoes. Drizzle with additional olive oil. Sprinkle with fresh thyme and slivered basil.
• Roast lightly covered with foil at 350-degrees for 1 hour or until paring knife tests tender. Let juices rest at least 5 minutes before serving. (Even more delicious eaten the next day).

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Note: For the 'authentic' version of REMY'S RATATOUILLE

(Thomas Keller's CONFIT BYALDI)

featured in the delightful Disney movie, RATATOUILLE, visit:

(http://www.whittierdailynews.com/ci_6334231?source=most_emailed)