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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.js"></script>
-  <script src="assets/custom.js"></script>
-</body>
-</html>
-
-
-