Peel and grate the garlic and ginger. Place them in a large bowl or dish. Measure out 1 tbsp tamari and add that to the bowl. Add the steaks. Turn them a couple of times to coat them in the marinade. Leave to marinate for 10 mins.
Trim the courgettes. Using the largest blade on a spiraliser, or a vegetable peeler, peel long, flat ribbons off them. If you’re using a peeler, run it down one side till you get to the seeded core, then turn the courgette round and start on the next side.
Put the courgette ribbons in a bowl. Trim and peel the carrots. Slice them into long, flat ribbons too. Add them to the courgettes.
Finely slice the chilli. If you like less heat, flick out the seeds. Pick the leaves off the mint stalks. Add most of the chilli and mint leaves to the veg.
Grate the zest off the lime. Juice it. Pop the lime zest and juice in a bowl. Measure out 1 tbsp of the tamari and add that. Add 1 tsp olive oil. Whisk together. Taste and add a little salt or pepper if you think it needs it. Put to one side.
Brush a griddle or frying pan with 2 tsp olive oil. Place over a high heat to warm up. When it’s smoking hot, add the steaks (but not the marinade). Fry for 1-2 mins (for rare, 2-3 mins for well done) to sear the steaks.
When they’re brown underneath, flip the steaks over. Fry for another 1-2 mins (or a little longer if you prefer your steaks well done). Lift them out of the pan. Rest them on a warm plate, covered with foil, for 5 mins.
Add the dressing to the courgette salad. Toss to mix. Serve the steaks with the salad, garnished with the chilli and coriander you saved in step four.