Marinated Steak with Courgette Ribbon Salad

Shave the courgette into thin ribbons using a peeler or cheese slicer. Finely chop the onion and the dill (see Tip). Dice the tomato.

Tip: the courgette and the onion are served raw, but you can also fry them with the steak if preferred; drizzle with olive oil and fry briefly, seasoning to taste with salt and pepper.

In a bowl, combine two thirds of the extra virgin olive oil with the white balsamic vinegar and half of the dill. Season to taste with salt and pepper, then add the courgette ribbons and toss well to combine. Set aside until serving.

Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminium foil. Shortly before serving, slice the steak against the grain.

In a large bowl, combine the onion with the mayonnaise, the white wine vinegar and the rest of the dill. Add the potatoes, then mix well to combine. Season to taste with salt and pepper.