• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• Meanwhile, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add flank steak, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli and green beans, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl, season with salt and pepper and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook flank steak for 4-5 minutes each side for medium, or until cooked to your liking. • Transfer to a plate, cover and rest for 5 minutes.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Add remaining garlic and thyme and cook until fragrant, 1 minute. • Stir in thickened cream, Dijon mustard (see ingredients), Worcestershire sauce, the salt and any beef resting juices, then simmer until slightly thickened, 1-2 minutes. Season with pepper.

• Cut steak in half and thinly slice across the grain. • Divide seared flank steak, roasted chat potatoes and garlicky greens between plates. • Pour Diane sauce over beef to serve. 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.