Ingredients

• 8 tender sirloin steaks, trimmed
• freshly ground black pepper
• 2 tablepsons chopped fresh oregano
• 2 tablespoons olive oil

To accompany

• 2 aubergines
• 4 courgettes
• 8 beef steak tomatoes

Harissa

• 2 large red peppers
• 15 gram packet dried red chillies
• 10 cloves garlic, peeled
• 6 tablespoons coriander seeds
• 6 tablespoons cumin seeds
• 3 tablespoons sea salt
• 1 cup olive oil

Method

1. Rub pepper, oregano and olive oil into steaks. Marinate for at least one hour, or overnight.
2. BBQ steaks over a moderately high heat until blood comes to the surface (about 3 minutes). Turn over and cook a further 3 minutes. If you prefer your steaks well done, allow an extra 2 minutes per side. Stand for 2 minutes before serving.
3. Prepare the vegetables. Slice the aubergines lengthwise into slices 2cm thick. Cut courgettes and tomatoes in half. Brush vegetables with oil and cook on the hot BBQ plate until tender and browned.
4. To make harissa, fan-grill peppers at 240ºC until blackened all over. Cool, then peel away charred skin. Discard core and seeds.
5. Pour boiling hot water over the red chillies and soak for 10 minutes.
6. Dry-roast coriander and cumin seeds in a hot frying pan for 3 minutes until fragrant and toasted.
7. Process all ingredients except the olive oil in a food processor until coarsely chopped.
8. Slowly add the oil down the feed tube to make a thick red paste. Refrigerate in an airtight container. Stand the steaks for 4 minutes before serving over the grilled vegetables, topped with harissa.