Spicy grilled beef with pilaf rice and spring vegetables

To prepare the spicy grilled beef with pilaf rice and spring vegetables, start with marinating the beef. Finely chop the herbs, then place the fillets in a baking dish; pour the oil 1, the mustard, and the herb mixture 2, distributing the flavors evenly over the meat 3.

Turn the meat so that it absorbs the flavors from both sides 4, then season with salt and pepper 5. Cover with plastic wrap 6 and refrigerate for at least an hour.

Wash the vegetables under plenty of fresh running water; first, slice 7 and then dice the eggplants into 0.5 cm cubes 8, placing the cubes you have obtained on a sieve 9;

sprinkle with salt 10 and place a weight on it so that the eggplant releases water. Cut the cherry tomatoes in half 11, then proceed to clean the peppers: after washing them, dry them with absorbent paper. Remove the top part, then with a knife remove the white filaments and the seeds inside 12;

cut it in half 13 and remove the white parts 14. Cut it into strips and cubes 15 along with the zucchini.

Thinly slice the leek 16, then sauté it in a non-stick pan with a drizzle of oil for 5-6 minutes. Next, add the diced peppers, cooking for another 5 minutes over medium heat. Add the cherry tomatoes 17 and cook for another 5 minutes. Finally, add the zucchini and cook again for 5 minutes 18.

Rinse the eggplants under running water and add them to the vegetables, cooking for 5 minutes 19. Season with salt and pepper, then add the pitted olives 20, the sugar 21

and the vinegar 22. Let the vinegar evaporate, then turn off the heat and set aside. Now take care of the Pilaf Rice put a pot with plenty of salted water on the heat for the Vegetable broth. Rinse the rice carefully under running water with the help of a strainer to lose the starch, then let it drain and dry (23-24).

In a small pot, melt the butter 25, add finely chopped shallots, and cook over low heat for about 15 minutes; add the cinnamon and cloves 26 and stir for another two minutes. Add the rice 27 and toast it.

Then add all the broth, already salted 28. Cover the pan with a lid (no steam should escape) 29 and let it cook for at least 18-20 minutes over moderate heat until the broth is completely absorbed. Once cooked and well-dried, remove the pilaf rice from the heat, fluff it well with a fork and set aside. Take the fillets from the refrigerator and cook them on a hot grill for about 3-4 minutes per side 30,

turning them with a spatula 31. When the meat is ready 32, plate your grilled beef with pilaf rice and spring vegetables and enjoy it 33.