Charred spicy pepper pesto with steak and green salad

Method

1. Deseed and roughly chop the peppers. In a large frying pan, heat a glug of oil and fry the peppers for 10-15 minutes, then tip into a food processor with the olive oil, pine nuts, half of the lemon juice and a basil and parsley. Season well, then pulse until the pesto comes together.
2. Heat 2 tbsp oil in a large frying pan over a high heat until the oil is shimmering hot. Add the steaks to the hot pan and fry for 2½ minutes on each side (for medium rare), remove from the pan, cover loosely with foil and rest for 5 minutes.
3. While the steak is resting, peel, stone and slice the avocados, then put in a salad bowl along with a the rocket. Squeeze over the other lemon half and add a drizzle of olive oil, then season and toss to coat. Serve with the steak and pesto.