Courgette, chilli & mint with pearl couscous
Rustle up our simple weeknight supper in 25 minutes. The courgettes and couscous require minimal prep, and mint, chilli, garlic and lemon combine to create a punchy dressing
Heat a heavy frying pan over a high heat. Drizzle 1 tsp oil over the steak and season well. Fry for 2-3 mins each side, depending on how thick the steak is (see our guide here) and remove to a plate. Cover and set aside to rest. Return the pan to a medium-high heat and tip in the courgettes. Fry for 4 mins until lightly browned before stirring in the padron peppers. Turn the heat up to high and cook for 4 mins until everything is lightly charred. Remove the pan from the heat and season well. Set aside.
For the olive chimichurri, combine the vinegar, parsley, garlic, chilli, olives and oregano together with the remaining 2 tbsp oil and season well. Mix the steak resting juices into the pan with the charred veg. Tip the veg onto a plate, slice the steak and arrange over the veg. Drizzle over the chimichurri.