Place the garlic, vinegar and half of the oil in a bowl
Add the steaks. Turn to coat, then cover and refrigerate for up to 1 hour, (the longer you leave it, the better the flavours will be!)
Peel the courgette into ribbons. Place in a bowl.
Add the beans, lemon zest, lemon juice and remaining oil.
Season with salt and pepper. Set aside for at least 10 minutes to let all those lovely flavours infuse.
Heat a little oil in a frying pan over a medium-high heat. Cook the steaks for 3-4 minutes on each side or until cooked to your liking. Transfer to a plate. Rest for 5 minutes.
Toss the salad to combine
Add the walnuts, fetta and mint to courgette
Toss to combine.
Serve the steaks sliced with the courgette and bean salad
