Bring a large pan of salted water to the boil. Scrub the potatoes and, if they’re on the large side, halve or quarter them. Add to the boiling water. Simmer for 15-20 mins or till tender.

While the potatoes cook, pat the steaks dry with kitchen paper. Pop on a plate and season with a pinch of salt and pepper. Set aside.

Peel and halve the garlic clove. Put the halves on your chopping board and, using steady rocking motions, chop finely with a large knife. Add the parsley leaves to the garlic and carry on finely chopping it all. Zest the lemon and finely chop with the garlic and parsley. When it’s all finely minced, pop it into a bowl. Add a squeeze of lemon juice. This is your gremolata.

Juice half the lime. Measure out 1 tbsp honey. Mix with the lime juice in a large bowl. Put to one side. Using a vegetable peeler, peel the courgettes into wide, flat ribbons. When you get down to the seeded cores, finely slice them. Add the courgette ribbons and cores to the lime and honey dressing and toss to mix.

Heat a griddle or frying pan. Rub the steaks with 1 tsp olive oil each. Add to the hot pan and fry for 3-5 mins on each side (depending on how well done you like your steak). Place the steaks on a warm plate. Cover with foil. Leave for 5 mins.

Tear the mint leaves and toss them in to the courgettes. Season with a pinch of salt and pepper. Taste and add more lime juice if it needs it.

Drain the potatoes. Tip them back into the pan. Toss with ½ tbsp olive oil and some seasoning.

Serve the steaks with the courgette salad and potatoes, scattered with the gremolata.