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Grilled steak ratatouille & saffron rice
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Total Time:
15 minutes
Quick and delicious seared beef dish with fluffy rice and plenty of veggies.
Ingredients:
  • 1 courgette
  • 1 small aubergine
  • 2 mixed-colour peppers
  • 1 red onion
  • 1 heaped teaspoon harissa
  • 2 anchovy fillets from sustainable sources
  • 2-4 cloves of garlic
  • 700 g passata
  • 1 tablespoon balsamic vinegar
  • ½ a bunch of fresh basil
  • 2 tablespoons fat-free natural yoghurt
  • 1 mug (300g) of 10-minute wholegrain or basmati rice
  • 1 good pinch of saffron
  • ½ a lemon
  • 2 x 250 g quality sirloin steaks fat removed
  • 1 teaspoon sweet paprika
  • olive oil
  • ½ a bunch of fresh flat-leaf parsley
  • 1 heaped teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
Instructions:
  • Gather all ingredients. Boil water in a kettle. Preheat a griddle pan on high heat, a small lidded pan on medium heat, and a shallow lidded casserole pan on medium heat. For the courgette and aubergine, slice them as instructed and cook on the griddle pan until charred, then chop roughly. In the small pan, combine 1 mug of rice, 2 mugs of boiling water, saffron, half a lemon, and a pinch of sea salt. Cover and simmer until fluffy, stirring occasionally. Prepare the peppers and onion, chop roughly, and cook in the casserole pan with harissa, anchovies, and oil. Crush in the garlic and stir. Add the charred courgette, aubergine, passata, vinegar to the casserole, cover, and simmer. Season the steaks with salt, paprika, and olive oil, then cook on the griddle pan to your preference. Let rest. Combine parsley stalks, leaves, mustard, extra virgin olive oil, salt, pepper, and lemon juice on a board. Coat sliced steaks in the dressing. Finish the ratatouille by adding basil, seasoning to taste, and serve with saffron rice and yoghurt.

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