Grilled Steak Ratatouille & Saffron Rice

Number Of  Serves : 4 Persons

Time To Serves : 15 Minutes

Level Of Difficulty : Super Easy

Ingredients

For the ratatouille

1 courgette (Zucchini)

1 small Eggplant

2 mixed-color peppers

1 Red Onion

1 heaped teaspoon Harissa

2 Anchovy Fillets

2-4 cloves of Garlic

700 g Passata (Tomato Puree)

1 tablespoon Balsamic Vinegar

½ bunch Fresh Basil

2 tablespoons Fat-Free Natural Yogurt

For the rice

1 Mug (300 g) 10-minute wholegrain or Basmati rice

1 Good Pinch Saffron

½ Lemon

For the steak

2 x 250 g quality Sirloin Steaks (fat removed)

1 teaspoon Sweet Paprika Olive Oil

½ bunch fresh flat-leaf Parsley

1 heaped teaspoon Dijon Mustard

1 tablespoon Extra Virgin Olive Oil

½ Lemon

Method

Before start cooking ngredients out

• Kettle boiled

• Griddle pan, high heat

• Small lidded pan, medium heat

• Shallow lidded casserole pan, medium heat

START COOKING

• Halve the courgette length ways, slice the eggplant 1 cm thick and place both on the griddle pan, turning when charred
• Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally
• Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil
• Squash in the unpeeled garlic through a garlic crusher and stir regularly
• Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board
• Add them to the casserole pan along with the passata and vinegar, and boil with the lid on
• Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking
• On a board, finely slice the parsley stalks and roughly chop the leaves
• Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board
• When the steaks are done, transfer them to the board, turn in the dressing, then slice
• Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yogurt and saffron rice