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+<!doctype html>
+<html lang="en">
+<head>
+  <meta charset="utf-8">
+  <title>Grilled steak and rice</title>
+  <link rel="stylesheet" type="text/css" href="assets/3rdparty/markdown.css">
+  <link rel="stylesheet" type="text/css" href="assets/custom.css">
+</head>
+<body>
+  <div id="placeholder"></div>
+  <div id="content">
+
+<img src="images/steak.jpg" alt="Grilled steak and rice" title="Grilled steak and rice" />
+Grilled steak and rice
+======================
+
+### Ingredients
+
+#### For the ratatouille
+* courgette
+* 1 small aubergine
+* 2 mixed-color 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
+
+### Instructions
+1. Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred.
+2. 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.
+3. 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.
+4. Squash in the unpeeled garlic through a garlic crusher and stir regularly.
+5. Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board.
+6. Add them to the casserole pan along with the passata and vinegar, and boil with the lid on.
+7. 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.
+8. On a board, finely slice the parsley stalks and roughly chop the leaves.
+9. 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.
+10. When the steaks are done, transfer them to the board, turn in the dressing, then slice.
+11. Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice.
+
+**Enjoy!**
+
+  </div><!--End of content-->
+
+  <script src="assets/3rdparty/marked.min.js"></script>
+  <script src="assets/custom.js"></script>
+</body>
+</html>
+
+
+