Preheat the airfryer to 230°C. Meanwhile, season the steak with salt and pepper and rub it with a little olive oil. Coarsely grind the fennel seeds and sprinkle over the steaks with the chilli flakes.

Make the dressing by peeling the charred skin from the chillies, finely chop and add to a bowl with the sherry vinegar and honey. Add 4 tbsp olive oil and season well. Remove the steaks from the grill.

Now, cook the steaks on the Ninja grill until they hit 47°C for a perfect medium. Remove the steak off the grill and rest for 5-6 mins.

While the steaks rest, toss the tomatoes with some olive oil and salt and add to the grill. If smoking, add some pellets to the smoke box and use the smoke function to grill and smoke the tomatoes for 10 mins, otherwise just grill as normal.

Peel the charred skin from the shallots and roughly chop up the flesh. Tip into a bowl with the smoky tomatoes, roughly chopped roasted peppers, rocket and freshly picked basil leaves. Toss with half of the dressing and salt and pepper. Tip onto a platter.

Carve the steaks against the grain and serve over top of the salad. Top with the remaining dressing, more basil leaves and shaved Parm.