Beef Flank Steak & Creamy Mustard Sauce

• Finely chop garlic. • Thinly slice zucchini into half-moons. • Trim and halve green beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season flank steak with salt and pepper. • When oil is hot, cook flank steak for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

TIP: The meat will keep cooking as it rests!

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and zucchini, tossing, until tender, 4-5 minutes. • Season with a pinch of salt and pepper. Transfer to a bowl and cover to keep warm.

• While steak is resting, wash frying pan and return to medium heat with the butter and a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add thickened cream, wholegrain mustard, chicken stock pot (see ingredients) and any steak resting juices, then cook until slightly thickened, 2 minutes. • Season with pepper and a pinch of chilli flakes (if using).