Supper for Lola

Griddled garlicky steak, new potatoes, Greek salad
Serves three

3 fillet or rump steaks
3 cloves garlic
Olive oil
Black pepper

New potatoes

For the Greek salad
1 Cucumber
3 large ripe tomatoes
Fresh mint, leaves picked
Black olives, pitted
Feta

Make the salad: Peel the cucumber, slice in two length ways and using a teaspoon scoop out the seeds and discard. Chop into chunks. Using a small knife cut out the root from the tomatoes, and chop into chunks. In a bowl, gently combine with mint and olives, and dress with olive oil, salt and pepper, then gently crumble over the feta. Cook the new potatoes in boiling salted water until tender, then dress with butter and black pepper.

Lay the steaks out on a wooden board and using a rolling pin, beat until thin and flat. Using your hands, massage a crushed clove of garlic into each steak, along with some olive oil, masses of black pepper and salt. Heat a griddle until smoking hot, then sear the meat (one steak at a time) for a minute or two on each side - don't move them until the minute is up, so you get nice griddle marks. Transfer to a warm plate to rest, before slicing into thick strips and serving alongside a pile of salad and a few buttery new potatoes.