Grilled Steak, Ratatouille & Saffron Cauli Rice

Ingredients

• RATATOUILLE:
• 1 Courgette
• 1 small aubergine
• 2 mixed-colour peppers
• 1 Red Onion
• 1 heaped tsp Harissa
• 2 Anchovy fillets
• 2-4 Cloves garlic
• 700 gram Passata
• 1 tbsp Balsamic Vinegar
• 1/2 bunch fresh basil
• 2 tbsp natural yoghurt
• RICE:
• 300 grams Cauli rice
• 1 pinch saffron
• 1/2 Lemon
• STEAKS:
• 2X250 gram sirlion steaks
• 1 tsp paprika
• olive oil
• 1/2 bunch fresh flat-leave parsley
• 1 heaped tsp Dijon mustard
• 1 tbsp olive oil
• 1/2 Lemon

Instructions

1. Halve the courgette lengthways, slice the aubergine 1 cm thick and place both on the griddle pan, turning when charred.
2. Prepare the cauli rice with the saffron, lemon half and a pinch of salt, stirring occasionally.
3. Tear the seeds and stalks out of the peppers, then roughly chopped with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 tsp of their oil. Squash in the unpeeled garlic through a garlic crusher and stir regularly
4. 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 steak with salt, the paprika and 1 tsp olive oil and place on the hot griddle pan, turning every minute until cooked to your liking.
5. On a board, finely slice the parsley stalks and roughly chop the leaves.
6. Add the mustard and olive oil, season with salt and pepper and squeeze over the lemon juice, them mix together and spread over the board.
7. When the steaks are done, transfer to the board, turn in the dressing, then slice.
8. Tear the top leafy half of the basil into the ratatouille, season to taste, serve with yogurt and saffron cauli rice.