Step 1: Preheat oven to 220°C (425°F). Wash new potatoes thoroughly. Quarter the potatoes. In a large bowl, toss potatoes with 20ml olive oil, half of the minced fresh rosemary and thyme, 3g salt, and 1g black pepper. Spread in a single layer on a baking sheet. Roast for 12-15 minutes until tender and golden brown with crispy edges. For 'HARD' difficulty, achieve a uniformly crisp exterior and fluffy interior. This step needs to start immediately and be very efficient.

Step 2: While potatoes roast, prepare the red pepper coulis and zucchini. Core and deseed the red bell pepper, then roughly chop. Mince 2 cloves of garlic. In a small saucepan, heat 10ml olive oil over medium heat. Add chopped red bell pepper and minced garlic, sauté for 3-4 minutes until softened. Add vegetable broth and red wine vinegar, simmer for 2 minutes. Transfer to a blender and blend until perfectly smooth. Season with 2g salt and 1g black pepper. Achieving a velvety smooth coulis is key to 'HARD' difficulty.

Step 3: Prepare zucchini ribbons. Using a vegetable peeler or mandoline, create long, thin ribbons from the zucchini. Lightly brush a grill pan or cast-iron skillet with 5ml olive oil and heat over high heat until smoking. Quickly grill the zucchini ribbons for 30-60 seconds per side until tender-crisp with visible grill marks. This requires careful handling and precise timing.

Step 4: Sear the beef sirloin. Pat the beef sirloin steaks thoroughly dry. Season generously with the remaining 3g salt and 1g black pepper. Heat a heavy-bottomed skillet or cast-iron pan over very high heat with 25ml olive oil until shimmering. Sear the sirloin steaks for 3-4 minutes per side for medium-rare, adjusting for desired doneness. For 'HARD' difficulty, achieve a deep, even crust and tender, perfectly cooked interior. Rest the beef for 2 minutes before slicing against the grain.

Step 5: To plate, arrange the herb-crusted roasted new potatoes on one side of the plate. Fan out the grilled zucchini ribbons next to the potatoes. Slice the rested beef sirloin against the grain into thick pieces and arrange artfully on the plate. Spoon a generous amount of the red pepper coulis around the beef. Garnish with a sprig of fresh rosemary or thyme, if desired. Serve immediately.