Step 1

Place the thyme, cumin seeds, oregano, 2 garlic cloves and 1 teaspoon sea salt in a mortar and pestle and crush together well. Add half the lemon zest and 2 tablespoons olive oil. Flatten the steaks slightly with a rolling pin, then rub in the marinade. Set aside for 20 minutes to marinate.

Step 2

Heat the remaining oil in a medium saucepan. Crush the remaining garlic and add to oil with chilli and anchovies. Cook for 1 minute over medium heat, mashing the anchovies into the oil. Add the tomatoes, remaining zest and 2 tablespoons of the lemon juice. Cook over low heat for 5-6 minutes. Add the olives and capers and simmer for 2 minutes.

Step 3

Heat a chargrill pan over high heat. When it's hot, add the steaks and cook for 2-3 minutes each side. Halve the extra lemons and chargrill until lightly charred. Set aside the steaks for 5 minutes to rest while you reheat the sauce. Serve steaks with the puttanesca sauce, some mashed potato and the chargrilled lemon halves.