Chimichurri Eye Fillet & Smokey Potatoes

• Transfer seared eye fillet to a lined oven tray. • Roast for 10-15 minutes (for a 300g piece) or 15-20 minutes (for a 600g piece) for mediumrare, or until cooked to your liking. • Transfer to a plate, cover and rest for 10 minutes.

TIP: Cook time will vary depending on the thickness of the eye fillet. The thinner the steak, the less time it needs to cook!

• While the beef is roasting, cut chat potatoes in half. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange potatoes to be cut-side down. Roast until tender, 25-30 minutes. • Add smokey aioli to the roast potato tray. Gently toss to combine.

TIP: Cut any larger chat potatoes into quarters! You want them to all be similar in size.

• Meanwhile, trim baby broccoli and cut any larger stems in half lengthways. • Trim green beans. • Finely chop garlic. • Zest lemon to get a good pinch and slice into wedges.

• When the potatoes have 5 minutes cook-time remaining, return the frying pan to medium-high heat. • Cook baby broccoli and green beans, tossing, until just tender, 4-5 minutes. • Add garlic and lemon zest and cook until fragrant, 1-2 minutes. • Squeeze over lemon juice and season with salt and pepper. Remove from heat.