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 and simmer for 15-20 mins, till tender.

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

Peel and halve the garlic clove. Pick 3/4 of the leaves off the mint sprigs. Finely chop 1 garlic clove half. Add the mint leaves to the garlic and finely chop them together. Zest the lemon and finely chop it into the garlic and mint. When everything is finely minced together, pop it into a bowl. Add a squeeze of lemon juice and stir to mix. Set aside.

Juice half the lime into a large bowl. Add 1 tbsp honey to the lime juice and mix. Set to one side. Use a vegetable peeler to peel the courgettes into 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.

Warm a griddle or frying pan on a high heat. Rub the steaks with 1 tsp olive oil each. Add them 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 and rest for 5 mins.

Tear the remaining mint leaves into small pieces and toss them with the courgettes. Season with a pinch of salt and pepper. Taste and add more lime juice if you think it needs it.

Drain the potatoes. Tip them back into the pan and toss with 1 tsp olive oil and some seasoning.

Serve the steaks with the courgette salad and potatoes, topped with the mint dressing.