Grilled steak ratatouille & saffron rice

Nutritional Information (amount per serving)

Calories
593kcal
Carbs
71.3g
Sugar
14.2g
Fat
13.7g
Saturates
3.6g
Protein
42.3g

Serves 4   Approx time: 15   Difficulty: super easy

Ingredients

For The Ratatouille

  • 1 courgette
  • 1 small aubergine
  • 2 mixed-colour peppers
  • 1 red onion
  • 1 heaped teaspoon harissa
  • 2 anchovy fillets
  • 2-4 cloves of garlic
  • 700 g passata
  • 1 tablespoon balsamic vinegar
  • ½ bunch fresh basil
  • 2 tablespoons fat-free natural yoghurt
  • For The Rice

  • 1 mug (300g) 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

    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 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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