Steak with Chimmichurri & Chilli Potatoes

Wash and chop the onions, the parsley and the coriander. Thinly slice all potatoes and zest and juice the lemon. Place the sliced potatoes on the baking tray, add half of the lemon zest, half of the chopped chilli, and a good glug of oil. Season the potatoes well with salt and pepper and then place them into the oven for 25 minutes or until golden brown.

Chop all vegetables and crush the garlic. In a blender or food processor combine the parsley, red onion, coriander, garlic, remaining lemon zest, lemon juice, the remaining red chilli, the olive oil, and the red wine vinegar. Blend until well combined. We want to achieve a smooth paste so if necessary you may need to add a little bit more olive oil to help the ingredients combine. Taste and adjust seasoning accordingly with salt and pepper.

Heat some oil in a pan or griddle over a high heat. Season your steak with salt and pepper on both sides just before you add the steak to the pan. Cook the steak for 3-4 minutes on either side. Cooking time will vary depending on your preference and the thickness of your steak. Remove from the pan, cover with foil, and leave to rest for 3 minutes. Tip: The closer you bring your steak down to room temperature before cooking it, the more tender it will be!