Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature. 

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Scatter over half the sesame seeds. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve any thick broccoli stems lengthways.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the spring onion.

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, combine the mayonnaise with half the gochujang paste.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Give the steak frying pan a quick wipe clean.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the Tenderstem® and pepper. Stir-fry for 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more.

Stir in the peanuts. Season with salt and pepper. Remove the pan from the heat and keep warm.

Melt the butter in a small saucepan on medium heat. Add the remaining gochujang paste, honey and the water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins. 

When everything's ready, thinly slice the steaks widthways.

Share the steaks, wedges and vegetables between your plates. 

Add a dollop of the gochujang mayonnaise and spoon the honey gochujang sauce over the steaks. 

Sprinkle over the spring onion and remaining sesame seeds to finish.