- Leaves from 2 fresh thyme sprigs
- 2 tbsp olive oil
- 1 small garlic clove, crushed
- 3 tbsp virtually fat-free yogurt
- 1 large red pepper, halved lengthways, deseeded and cut into 8 thick slices
- 1 medium red onion, cut into thin wedges
- 2 medium courgettes, cut lengthways into 4-5mm-thick slices
- 175g fillet steak
- Put the thyme leaves into a mortar and bruise lightly with the pestle or the end of the rolling pin. Add 2 teaspoons of the oil, some seasoning and set aside.
- Mix the crushed garlic with a little salt to a smooth paste in a bowl. Stir in the yogurt and season to taste with salt and pepper.
- Heat a non-stick griddle or frying pan over a high heat, until smoking. Reduce the heat to medium, brush with a thin layer of the olive oil now and then, and cook the vegetables in batches, turning once, until tender: the peppers for 15 minutes, the onions for 6-8 minutes and the courgettes for 2-3 minutes. Transfer to a baking tray as each batch is cooked and keep warm in a low oven.
- Heat the pan to high. Brush the fillet steak lightly with the remaining olive oil and season well. Sear for 3 minutes on each side for medium-rare, rest for 5 minutes, then slice. Arrange the vegetables on each plate and top with slices of steak. Drizzle with the thyme oil and top each with a spoonful of garlic yogurt dressing.
- To speed things up, cook the vegetables in separate frying pans.
- Argentina’s Malbec, with its easy-drinking, black cherry character, is a wow with this dish.