Grilled Steak Ratatouille Saffron Rice Recipes

GRILLED STEAK RATATOUILLE & SAFFRON RICE

Steps:

• Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
• START COOKING
• 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 sea salt into the small pan, cover and cook until fluffy, stirring occasionally.
• Tear the seeds and stalks out of the peppers, peel the onion, then roughly chop both 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 1 tablespoon of extra virgin olive oil, season with salt and black 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.