Ben Tish served up tasty grilled beef bavette with courgettes and gremolata on Saturday Kitchen.

The ingredients for the gremolata: 2 tbsp finely chopped fresh flatleaf parsley, 1 tbsp finely chopped fresh marjoram or oregano, 1 garlic clove, finely chopped, 1 shallot, finely chopped, ½ unwaxed lemon, zest and juice, 50ml extra virgin olive oil, salt and freshly ground black pepper.

For the grilled bavette: 800g beef bavette, cut into 4 steaks, 100ml extra virgin olive oil, plus extra for cooking, 1 large fresh red chilli, deseeded and finely chopped, 3 garlic cloves, finely sliced, 2 tsp fennel seeds, lightly crushed, 70ml balsamic vinegar, ½ handful of mint, leaves picked and stalks reserved, 50g unsalted butter, 4 courgettes, very finely sliced and ½ lemon, juice only.

See recipes by Ben in his book titled: Sicilia: A love letter to the food of Sicily available from Amazon now.