Try this exquisite steak dish which you can prepare in a few simple steps.


  • 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


  • 1.

    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

  • 2.

    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

  • 3.

    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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