Grilled Steak Ratatouille & Saffron Rice Recipe

This Grilled steak ratatouille & saffron rice is a quick and flavorful recipe, which is made with quality sirloin steak and fragrant saffron rice. It’s the perfect 30-minute meal, ready in about 35 minutes.

Grilled Steak Ratatouille & Saffron Rice Ingredients

RATATOUILLE

• 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
• 700g passata
• 1 tablespoon balsamic vinegar
• ½ a bunch of fresh basil (15g)
• 2 tablespoon 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 quality sirloin steaks, fat removed
• 1 teaspoon sweet paprika
• olive oil
• ½ a bunch of fresh flat-leaf parsley
• 1 heaped teaspoon Dijon mustard
• extra virgin olive oil
• ½ a lemon

How To Make Grilled Steak Ratatouille & Saffron Rice

1. Grill vegetables and cook rice: Get a griddle pan on a high heat. Halve the courgette lengthways and slice the aubergine 1cm thick. Place both on the hot griddle pan, turning when charred. At the same time, put 1 mug of rice, 2 mugs of boiling water, the saffron, half a lemon, and a pinch of salt into a small lidded pan and cook until fluffy.
2. Start the ratatouille: While the first items cook, roughly chop the peppers and onion and put them into a shallow casserole pan with the harissa and anchovies. Squash in the unpeeled garlic through a garlic crusher and stir regularly.
3. Simmer the ratatouille: Roughly chop the charred courgette and aubergine and add them to the casserole pan along with the passata and vinegar. Bring to a boil, then cover and simmer.
4. Cook the steak: Rub the steaks with salt, paprika, and 1 teaspoon of olive oil. Place them on the hot griddle pan, turning every minute until cooked to your liking (about 6 minutes total for medium-rare).
5. Make the dressing and rest the steak: On a large board, finely slice the parsley stalks and roughly chop the leaves. Mix with the mustard, 1 tablespoon of extra virgin olive oil, and a squeeze of lemon juice. When the steaks are done, transfer them to the board and turn them in the dressing to rest.
6. Finish and serve: Tear the basil leaves into the ratatouille and season to taste. Serve the ratatouille with a dollop of yoghurt. Slice the rested steak and serve it alongside the saffron rice.

Recipe Tips

• How to get a perfect sear on the steak? The key is to get your griddle pan screaming hot before the steak goes on. Also, make sure the steak is at room temperature and patted dry with a paper towel.
• Can I make parts of this ahead of time? The ratatouille is a great make-ahead component. It can be made up to 2 days in advance and stored in the fridge; its flavor will only improve.
• What if I don’t have a griddle pan? A heavy-bottomed frying pan or a barbecue will work perfectly for both the vegetables and the steak.
• What is harissa? Harissa is a hot chili pepper paste, native to Northwest Africa. It adds a lovely smoky and spicy depth to the ratatouille. You can find it in most supermarkets.

What To Serve With This Dish

This is a complete meal, but it’s also delicious with:

• A simple green salad with a light vinaigrette
• Warm, crusty bread to mop up the ratatouille sauce
• A dollop of hummus or tapenade

How To Store Leftovers

• Refrigerate: Store the leftover steak and ratatouille in separate airtight containers in the refrigerator for up to 3 days. The steak is also delicious served cold and thinly sliced.

Grilled Steak Ratatouille Nutrition Facts

• Serving Size: 1 serving
• Calories: 750 kcal
• Fat: 35g
• Carbohydrates: 60g
• Protein: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Steak & Guacamole Wrap Recipe
• Steak, Guinness & Cheese Pie Recipe
• Steak & Salsa Verde Recipe