Via: Helen Cathcart
Mix together the steaks, harissa and a pinch of salt and pepper in a mixing bowl. Cover with clingfilm and allow to marinate at room temperature for 30 minutes.
Place a frying pan over a medium-high heat, and once hot fry the steaks for about 45 seconds per side. Remove the steaks from the heat on to a plate, covering them with foil.
Warm the flatbreads in the pan for just a few seconds per side, then spread each one with hummus. Slice the steaks into small strips and scatter over the hummus, then add some peppers. Be sure to drizzle any steak juices left on the plate over the top.
Perfect Plates by John Whaite (Kyle Books, £18.99)