Quick Italian Pesto Beef Toss

While the beef is marinating, tear the bake-at-home ciabatta into 1cm chunks. Cut the courgette into 1cm batons. Finely chop the tomato. In a medium bowl, combine the brown sugar and remaining vinegar. Set aside.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring regularly, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a medium-high heat and add a good drizzle of olive oil. Add the ciabatta chunks to the pan and season with a pinch of salt and pepper. Cook, stirring regularly, for 5-6 minutes, or until golden and slightly crisp. Transfer to a plate lined with a paper towel.

Return the pan to a medium-high heat and add a drizzle of olive oil. Add the courgette batons and cook for 2 minutes on each side, or until tender. Transfer to the bowl with the vinegar mixture. Return the pan to a high heat with a drizzle of olive oil (no need to wash the pan). Add 1/2 the beef strips and cook for 1-2 minutes, or until browned. Transfer to a plate. Repeat with the remaining beef. Set the beef aside to rest for a few minutes. TIP: Cooking the beef in batches helps it stay tender and stops it stewing.

Transfer some of the resting juices from the beef (2 tsp for 2 people / 1 tbs for 4 people) to the medium bowl with the courgette. Season to taste with salt and pepper. Add the rocket leaves and tomato to the courgette mixture and toss to coat. TIP: Toss the salad just before serving to prevent soggy leaves.