Bring a large pan of 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 mins or till tender.

While the potatoes cook, pat the steaks dry with kitchen paper. Set aside on a plate. 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 to the garlic and finely chop. Zest the lemon and finely chop with the garlic and parsley. When it’s all finely minced, pop in a bowl. Add a squeeze of lemon juice. This is your gremolata. Put to one side.

Juice half the lime. Measure out 1 tbsp honey. Mix with the lime juice. Put to one side. Using a vegetable peeler, peel the courgettes into wide, flat ribbons.

Heat a griddle or frying pan. Rub the steaks with 1 tsp olive oil each and season. Add to the hot pan and fry for 1-3 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. While the steaks rest, toss the courgette ribbons in the lime and honey mix. Tear the mint leaves and toss them in, too. Season. 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.