Stuffed bread with ratatouille and grilled sirloin steak

Name: stuffed bread with ratatouille and grilled sirloin steak
Total time: 45 min
Yield: 10
Ingredients: 2 Red onion; 1 stoplight peppers (3 colors); 2 zucchini; 8 tablespoon olive oil; 2 toe garlic; 2 teaspoon Provencal herbs; 2 sirloin steak of 250 g; 1 wholegrain Batard bread

Ingredients

Directions

Preheat the oven to 200 ° C. Finely chop the garlic. Clean the onions and peppers. Cut onion, peppers and courgettes into pieces. Place the vegetables on the oven shelf. Mix the vegetables with more than half of the olive oil, garlic, herbs and salt. Spread out on the platter and fry in 20-25 minutes. Mix once in a while.
Remove the entrecotes from the refrigerator fifteen minutes before. Sprinkle them with salt and brush thinly with olive oil.
Heat a barbecue or grill pan. Roast the entrecotes 2 minutes per side. Let rest on a shelf for 3 minutes and then cut them into strips.
Cut the bread in half. Hollow out the bottom half. Divide the ratatouille in the bottom half and put the sirloin steak on it. Drizzle with some olive oil. Press the top of the bread and cut the filled bread into wide portions.