Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins

For the griddled vegetables
1 sweet potato, peeled and cut into 2.5cm/1inch dice
1 courgette, peeled and cut into 2.5cm/1inch dice
1 banana shallot, peeled and diced
1 red chilli, de-seeded and diced
4 tbsp olive oil
few sprigs rosemary
few sprigs thyme
2 garlic cloves, peeled
For the beef steaks
2 tbsp olive oil
2 beef steaks
freshly ground black pepper
1 red chilli, de-seeded and diced
For the chilli pesto
1 chilli, deseeded and roughly chopped
4 tbsp olive oil
small handful fresh basil leaves

1. To make the vegetables, place the potato, courgette, shallot and chilli into a large bowl and coat with the olive oil.
2. Add the rosemary, thyme sprigs and garlic and toss together.
3. Heat an ovenproof griddle pan over a high heat and char-grill the vegetables for 4-5 minutes.
4. Transfer the pan to the oven and roast for 8-10 minutes or until the vegetables are soft.
5. Meanwhile, generously season the beefsteaks with salt and freshly ground black pepper.
6. Heat a griddle pan until searing hot.
7. Fry the beefsteaks with the chilli for 2-3 minutes either side, or according to personal taste.
8. To make the chilli pesto, place the chilli, olive oil and basil leaves into a mini-food processor and blitz until smooth.
9. Serve the steak alongside the vegetables and drizzle with the chilli pesto.