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Grilled Steak with Ratatouille and Saffron Rice

David Loftus

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  • Serves:

    4

  • Calories:

    593

Ratatouille

  • 1 courgette
  • 1 small aubergine
  • 2 mixed-colour peppers
  • 1 red onion
  • 1 heaped tsp harissa
  • 2 anchovy fillets
  • 2–4 cloves of garlic
  • 700g passata
  • 1 tbsp balsamic vinegar
  • ½ a bunch of fresh basil
  • 2 tbsp fat-free natural yoghurt

Rice

  • 1 mug (300g) of 10-minute wholegrain or basmati rice
  • 1 good pinch of saffron
  • ½ a lemon

Steaks

  • 2 x 250g sirloin steaks, fat removed
  • 1 tsp sweet paprika olive oil
  • ½ a bunch of fresh
  • flat-leaf parsley
  • 1 heaped tsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • ½ a lemon

Ingredients out

  • Kettle boiled
  • Griddle pan, high heat
  • Small lidded pan, medium heat
  • Shallow lidded casserole pan, medium heat

Directions

Halve the courgette lengthways, slice the aubergine 1cm 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 yoghurt and saffron rice

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