Preheat the oven to 225°C. Line a baking tray with baking paper.

Wash and cut the potatoes into wedges. Season with salt, black pepper, and oil. Add the unpeeled garlic cloves to the same tray with the potatoes. Roast the potatoes in the oven for about 15 minutes.

Rinse and chop the zucchini into a bowl. Rinse the cherry tomatoes and add them in. Season with salt, black pepper, dried oregano, oil, and the juice of half a lemon.

After the potatoes have roasted for 15 minutes, remove the garlic from the tray and add the vegetables to the tray. Continue roasting for about 15–20 minutes.

Remove the skins from the garlic and mash them with a fork in a bowl. Spoon the mayonnaise into a bowl. Grate in the zest of half a washed lemon and squeeze in the juice. Season with salt, black pepper and sugar.

Season the steaks with salt and black pepper.

Heat oil in a frying pan. Add the steaks, butter to the pan. Fry the steaks for about 3–4 minutes on each side. Transfer to a plate and and let them rest for about 5 minutes.

If you like, you can slice the steaks.

Serve the steaks with the roasted vegetables and garlic mayonnaise.