Beef steak with griddled vegetables and chilli pesto
For the griddled vegetables
For the beef steaks
For the chilli pesto
To make the vegetables, place the potato, courgette, shallot and chilli into a large bowl and coat with the olive oil.
Add the rosemary, thyme sprigs and garlic and toss together.
Heat an ovenproof griddle pan over a high heat and char-grill the vegetables for 4-5 minutes.
Transfer the pan to the oven and roast for 8-10 minutes or until the vegetables are soft.
Meanwhile, generously season the beefsteaks with salt and freshly ground black pepper.
Heat a griddle pan until searing hot.
Fry the beefsteaks with the chilli for 2-3 minutes either side, or according to personal taste.
To make the chilli pesto, place the chilli, olive oil and basil leaves into a mini-food processor and blitz until smooth.
Serve the steak alongside the vegetables and drizzle with the chilli pesto.