To make the vegetables, place the potato, courgette, shallot and chilli into a large bowl and coat with the olive oil.
Add the rosemary, thyme sprigs and garlic and toss together.
Heat an ovenproof griddle pan over a high heat and char-grill the vegetables for 4-5 minutes.
Transfer the pan to the oven and roast for 8-10 minutes or until the vegetables are soft.
Meanwhile, generously season the beefsteaks with salt and freshly ground black pepper.
Heat a griddle pan until searing hot.
Fry the beefsteaks with the chilli for 2-3 minutes either side, or according to personal taste.
To make the chilli pesto, place the chilli, olive oil and basil leaves into a mini-food processor and blitz until smooth.
Serve the steak alongside the vegetables and drizzle with the chilli pesto.