Rapide marinées Steak

Meanwhile, strip a few rosemary leaves from the stems and finely chop 2 tsp. Zest, then juice the orange. Mince or grate the garlic. In a shallow dish, stir together the vinegar, honey, orange zest, orange juice, rosemary and garlic. Add the steaks and coat all over. Set aside.

Core and cut the bell peppers in 1/2-inch cubes. Cut the zucchinis into 2-inch long sticks. On another baking sheet, toss the pepper and zucchini with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 9-10 min.

Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then steaks. (Keep the marinade in the dish – we'll use it to make a sauce later!) Pan-fry until golden-brown, 3-4 per side. Remove the pan from the heat and transfer the steak to the baking sheet with the potatoes.

Roast the steak in the centre of the oven, until cooked to desired doneness, 8-10 min. (TIP: Cook each piece to a minimum internal temp. of 145°F for medium-rare.**) Meanwhile, add the remaining marinade to the same pan. Bring to a gentle boil over medium heat and cook until the sauce reduces by half the amount, 1-2 min. Season with salt and pepper.