• See 'Top Steak Tips' (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Pick thyme leaves. • Place potato on a lined oven tray. Drizzle with olive oil, then sprinkle with thyme and a pinch of salt. • Toss to coat, then roast until golden, 20-25 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • In a medium bowl, combine flank steak and lemon pepper spice blend, turning steak to coat. • When oil is hot, cook flank steak for 4-5 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

• While steak is cooking, trim green beans. • Roughly chop semi-dried tomatoes. • Finely chop garlic. • Cut carrot into thin sticks.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Remove from heat, then season with salt and pepper.

• To a small bowl, add semi-dried tomatoes, fetta cubes and a drizzle of olive oil. Stir to combine.

• Thinly slice steak across the grain before serving. • Divide the steak, thyme potatoes and veggies between plates. • Spoon over fetta & semi-dried tomato topping . Serve with the garlic aioli. Enjoy! TIP: Flank steak has long fibres running through the meat. Cutting across the grain or perpendicular to the fibres helps ensure each bite is tender and easy to chew.