1 brown onion
200g courgettes (baby marrow)
handful of rosa, roma, or any cocktail sized tomatoes
Garlic flakes, rosemary, salt and pepper to taste
Grated Parmesan cheese
I suggest chopping everything and adding all of the veggies to your wok/pan/implement of choice at the same time. The flavours are amazing. Once they start to brown or soften, add your herbs/spices and put the lid on to keep the steam inside. Just before they're all at the point of cooked that you prefer, sprinkle the parmesan cheese on top and keep the lid on until ready to serve. This keeps the heat in, allows the veggies to settle and cook all the way through, with that delicious just-melt cheese to round it all off.
For the steak, I recommend salt, pepper, and olive oil. Keep it simple. That brings out the flavour of the steak itself, rather than masking it with sauces and missing out on the steakiness. Banting requires that you eat the fat and bone marrow as well. The fat is much more palatable (if like me, you've been avoiding it for years) if you cut it off and put it back on the fire while you eat your steak. Slightly charred, it is so much more enjoyable.
The veggies really do take about five minutes, which is just about the amount of time a steak should more or less be on the fire - again, this depends on how you like your steak done. Personally, I love medium to rare.
Once the steak is ready, plate it along with the veggies, add a sprig of parsley, and enjoy!