Beef steak with garlic-parsley dressing and grilled vegetables

Ingredients

• 220 g beef fillet
• 20 g parsley
• 130 g red pepper
• 160 g courgettes
• 15 ml olive oil
• 5 g garlic

Method

1. Make the dressing: finely chop the parsley, crush the garlic and stir both into two-thirds of the olive oil with a pinch of salt and black pepper. Set aside.
2. Cut the red pepper into wide strips and the courgettes lengthways into 1cm slices. Brush them with a little of the remaining olive oil and season with salt.
3. Heat a griddle pan over a high heat. Cook the vegetables in batches for 3–4 minutes on each side until charred lines show and they are just tender. Keep warm.
4. Pat the beef fillet dry, rub with the last of the olive oil and season with salt and black pepper. Sear it in the hot griddle pan for 3–4 minutes on each side, turning once, until 54–57°C in the centre for medium-rare or 60–63°C for medium.
5. Rest the steak on a warm plate for 5 minutes.
6. Slice the steak across the grain, arrange it with the vegetables and spoon the parsley dressing over.