Steak with Chimichurri and sweet potato fries

1. Make the chimichurri (see recipe below)
2. Remove steak from the fridge an hour before cooking to allow it to come to room temperature
3. Preheat oven to 200°C
4. Cut the sweet potatoes lengthways into 2cm wide wedges
5. Mix with 1 tbsp olive oil, oregano, a pinch of salt and pepper
6. Place in a baking tray lined with parchment paper and bake at 200°C for 20 minutes, turning halfway
7. Heat a large heavy-based frying pan until very hot but not smoking.
8. Coat the steak in 1 tbsp of olive oil and salt and pepper
9. Add to the hot pan and cook for 3 ½ minutes on each side for medium rare
10. Allow to the steak rest for 5-10 minutes before cutting against the grain
11. Generously spoon the chimichurri over the steak and serve with the sweet potatoes

Chimichurri
This tangy Argentinian sauce adds a summery freshness to red meat. Spoon generously over your steak of choice for a perfect balance of hot and cold, smoky and fresh.
Ingredients:

• 1 cup packed fresh coriander
• 1/2 cup packed fresh parsley
• 1-1 fresh red chillies, finely chopped, seeds removed
• 1 finely chopped shallot
• 2 garlic large cloves minced
• 4 tbsp good quality olive oil
• 2 tbsp apple cider vinegar
• 3 tbsp lime juice
• 1 tsp salt
• ½ tsp cracked pepper

1. Finely chop the coriander and parsley and immediately add the olive oil to prevent discolouration.
2. Add the chopped shallot, chilli, garlic, apple cider vinegar and lime juice
3. Add salt and pepper to taste
4. This will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.