Steak

While the potatoes are cooking, halve the cherry tomatoes. Cut the zucchini into 1cm half-moons. Peel and crush the garlic.

Heat a drizzle of olive oil in a large frying pan over a high heat. When hot, add the zucchini and cook, stirring, for 2 minutes, or until softened. Add the halved cherry tomatoes and cook for a further 4 minutes or until softened. Add the garlic and cook for a further 30 seconds. Season to taste with salt and pepper. Transfer to a medium bowl. Cover with foil to keep warm.

Wash out the large frying pan and return to a high heat with a drizzle of olive oil. Season the beef steaks well with salt and pepper on both sides. When hot, add the beef steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak, but cook for a little less if you like it rare, or a little longer for well done. Set aside on a plate and cover with foil to rest for 5 minutes. Slice into thin strips.

Combine the vinegar and 2 tbs olive oil in a small bowl. Season to taste with salt and pepper and mix well. Just before serving, pour the dressing over the zucchini and tomato and toss well to coat. TIP: Leave the dressing off the kids' portions.