Ingredients

• 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
• 2 tbsp olive oil
• 2 beef steaks
• salt
• freshly ground black pepper
• 1 red chilli
• de-seeded and diced
• 1 chilli
• deseeded and roughly chopped
• 4 tbsp olive oil
• small handful fresh basil leaves

Directions

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