1 1/2 lb (675 g) beef flap steak, cut into 4 pieces

1/4 cup (60 ml) olive oil

5 oz (150 g) bacon, diced

1 clove garlic, chopped

1/4 cup (40 g) dried cranberries, roughly chopped

4 zucchini, halved lengthwise

1 Cortland apple, cored and cut into matchsticks

1/4 cup (11 g) fresh parsley, chopped

Plain yogurt, to taste

Salt and pepper

In a large skillet over medium-high heat, brown the meat in half the oil (2 tbsp/30 ml) for about 3 minutes on each side for rare doneness. Season with salt and pepper. Set aside on a plate.

In the same skillet, add the bacon and fry until it just begins to brown. Add the garlic and cranberries and cook for about 30 seconds, stirring constantly. Return the meat to the skillet and coat it well with the mixture. Transfer the steaks to a plate with the bacon and cranberries and keep warm.

Meanwhile, in another skillet, brown the zucchini halves on each side in the remaining oil (2 tbsp/30 ml) until tender. Season with salt and pepper. Cut the zucchini into large pieces. In a bowl, combine the zucchini with the apple and parsley.

Slice the meat and place on 4 serving plates. Serve with the zucchini and apple salad. Garnish with yogurt.

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