- 2 courgettes
- 1 tbsp cornflour
- 1 pepper
- 2 spring onions
- 1 rebellion tomato
- A punnet of cherry vine tomatoes
- A handful of mint
- 2 sirloin minute steaks
- 4 tsp olive oil
- Sea salt
- Freshly ground pepper
- A couple of bowls
- Large baking tray
- Baking paper
- Kitchen paper
- Cling film
- Rolling pin
- Frying pan
- 1.
Heat your oven to 220ºC/Fan 200ºC/Gas 7. Slice the courgettes slim chips. Put in a bowl with 2 tsp oil. Toss to coat. Add the cornflour and toss to coat again.
- 2.
Line a large baking sheet with baking paper. Arrange the courgette frites in a single layer on it. Bake for 20-25 mins. Turn once or twice till the frites are golden and they're tender.
- 3.
Halve the pepper. Scoop out the seeds and white bits. Dice it. Thinly slice the spring onions. Chop the tomatoes into chunky bite-size pieces.
- 4.
Put the veg into a bowl. Mix. Chop the mint leaves and add to the bowl. Season. Stir through 1 tsp oil.
- 5.
Pat the steaks dry with kitchen paper. Place between 2 sheets of cling film. Bash with a rolling pin till they're nearly half the thickness. Rub one side of each steak with ½ tsp oil and season with salt and pepper.
- 6.
When the courgettes are nearly ready, get a frying pan hot. Add the steaks, oil-side down.
- 7.
Fry the steaks for 1-1½ mins on one side. Flip and fry for another 1-1½ mins till done to your liking. 1 min per side will be fairly rare.
- 8.
Pop the steaks on warmed plates and serve with the courgette frites and tomato salsa.