- 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
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.
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.
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.
Put the veg into a bowl. Mix. Chop the mint leaves and add to the bowl. Season. Stir through 1 tsp oil.
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.
When the courgettes are nearly ready, get a frying pan hot. Add the steaks, oil-side down.
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.
Pop the steaks on warmed plates and serve with the courgette frites and tomato salsa.