Preparation

• 1
  First make the dressing. Deseed and finely chop the red chilli then peel and very finely chop the ginger and garlic. Place them in a small bowl.
• 2
  Add the juice of the lime, 2 teaspoons of runny honey, 2 teaspoons of balsamic vinegar and stir in 3-4 teaspoons of olive oil. Finely chop some coriander leaves and stir well. Taste, adjust if necessary then leave to chill in the fridge.
• 3
  Deseed and chop the red peppers into fairly large pieces. Cut off the ends of the courgette then slice, lengthways, thinly. Wipe and thickly slice the mushrooms.
• 4
  Trim off any fat from the steak, brush with olive oil and season with salt and black pepper. Heat a large griddle pan and griddle in the hot pan for 3-4 minutes, then turn and cook the other side for about 3 minutes, depending on thickness.
• 5
  Leave the steak on a warmed plate, covered, to rest for a few minutes as the vegetables are cooked.
• 6
  Wipe out the pan, drizzle with olive oil and griddle the pepper and courgette slices in the hot pan for about 2 minutes on each side, enough to make griddle marks. Quickly griddle the mushrooms too.
• 7
  Place a bed of baby salad leaves on each plate, arrange slices of warm pepper, courgette and mushroom on top then spoon over the dressing.
• 8
  Cut the steak into thick slices and lift onto the plate, placing it in the centre. Serve immediately; it tastes even better with fresh crusty bread to wipe up the juices.