Steak with Provencal sauce and tagliatelle

Make sure the bavette is removed from the refrigerator at least 30 minutes before preparation.

Preheat the oven to 230°C with the grill on maximum.

Cut the bell bell pepper, eggplant, zucchini and onions into rough 4 to 5 cm pieces. Brush everything with a dash of olive oil and place in an ovenproof dish. Season with salt and pepper and bake for 15 minutes. Stir the vegetables every 5 minutes for even cooking.

Heat a large pan of salted water over high heat to cook the pasta in.

Remove the vegetable dish from the oven and lower the oven temperature to 200°C without grill.

Add four cloves of minced garlic to the vegetables, a sprig of thyme and a leaf of bay leaf. Add two cans of diced tomato, stir well and cook a second time. This time 15 minutes at 200°C.

Heat a large grill over high heat. Coat the piece of meat with a dash of olive oil. Season with salt and pepper and grill intensely for a total of 5 minutes. For a piece of bavette, I like to turn the meat every minute or so, so it cooks consistently and gets a nice color on the outside. After cooking, let rest for at least 5 minutes before slicing.

Cook the pasta al dente in boiling water. Drain the pasta and immediately mix it into the Provencal sauce coming out of the oven.

Top with 2 tablespoons of capers, stir well. Cut the meat into nice slices and place on top of the tagliatelle. Serve.