STEAK WITH CHERRY TOMATOES AND CHILLI SALSA

Serves 4

l 2 x 200g (7oz) sirloin steaks

l Salt and pepper

l 2tbsp olive oil

l 4 courgettes, cut in chunky slices

l 1 pepper, deseeded and sliced

l 200g (7oz) cherry tomatoes

l A handful of basil

For the salsa l 2 garlic cloves, grated

l 1 heaped tbsp capers, drained

l 1 red chilli, deseeded, chopped

l Grated zest and juice of 1 lemon

l 4tbsp olive oil

Season the steaks. Add 1tbsp of the oil to a heavy-based pan and sear the steaks for 2 minutes until browned. Turn them over and cook for 1-2 minutes or until cooked to your liking. Remove to a board and allow to rest.

Wipe the pan, and heat the rest of the oil. Sauté the sliced courgette and pepper until golden on one side. Flip over and add the tomatoes. Cook over a high heat for 4-5 minutes until golden and the tomatoes are about to burst. Add the basil and season.

Mix all the salsa ingredients, slice the steaks and serve topped with the veg and salsa.

It’s important to rest your steak after cooking it for the recipe above. It will help it retain the juices