There is something wonderful about bright flavours and colours during the summer months. This dish I adapted from this Ottolenghi recipe is exactly that and tastes brilliant hot or cold. Get the meat marinading first.

Step 1 - Sauce

• Preheat the oven to 240 C.

• Put the whole peppers in an oven-proof dish and cook in the oven until slightly charred (around 20 minutes).

• Cover and leave the peppers to cool

• In a saucepan heat the garlic in a little olive oil before adding the tinned tomatoes, chilli flakes and smoked paprika.

• Season and bring to a simmer.

• Peel and de-seed the peppers and cut the flesh into long strips. Dice the flesh from the lemon and chop the parsley.

• Add these to the saucepan after 10 minutes and continue to simmer for another 10 minutes until the sauce is thick and gloopy.

• Cool to room temperature.

Step 2 - Steak

• Rub the harissa paste over both sides of the steak and leave to marinate at room temperature for an hour.

• Heat a little olive oil in a frying pan to just smoking and fry the steak 3 minutes each side for rare. Remove and leave to rest for a few minutes.

• Slice into strips and sprinkle with freshly chopped coriander.

• Serve with the sauce

 Ingredients

• 3 sweet peppers, different colours ideally

• Olive oil

• 1 clove garlic (crushed)

• 400g tin of chopped tomatoes

• 1/4 tsp chilli flakes

• 1/2 tsp smoked paprika

• 1 lemon

• Few sprigs flat-leaf parsley

• 20g Harissa paste

• Large sirloin steak

• Few sprigs fresh coriander