Beef chimichurri recipe

Ingredients

• 800 g baby new potatoes
• 1 lemon
• 1 tsp dried dill

• 4 cloves of garlic
• 6 spring onions
• 2 heaped tsp dried oregano
• ½ a fresh red chilli
• 1 fresh bay leaf
• 1 bunch of fresh coriander
• 2–3 tbsp red wine vinegar
• 2 × 250 g sirloin steaks, fat removed
• Olive oil

• 2 little gem lettuces
• 1 handful of ripe mixed-colour tomatoes
• ½ a bunch of fresh mint
• 1 punnet of cress
• 150 g popped raw peas
• Extra virgin olive oil
• 1 tbsp balsamic vinegar
• Parmesan cheese, to serve

1. Put the new potatoes and whole lemon into the medium pan, then cover with boiling salted water and the lid. Peel the garlic and put into the liquidizer with the trimmed and halved spring onions, the oregano, chilli, bay leaf and coriander (reserving a few leaves). Add the vinegar and a splash of boiling water, whiz until smooth, season to taste and pour into a bowl.
2. Rub the steaks with salt and pepper, then put into the hot frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking. Roughly chop the lettuces, tomatoes and the top leafy half of the mint and place on a platter, then snip over the cress and sprinkle over the raw peas. Dress with 1 tablespoon of extra virgin olive oil and the balsamic, and finish with a grating of Parmesan.
3. Drain the potatoes and lemon, tip into a bowl and use tongs to squash the lemon juice over the potatoes, then discard. Toss with 1 tablespoon of extra virgin olive oil, salt, pepper and the dill, then transfer to the platter. Add the steaks and chimichurri sauce to the platter, sprinkle with the reserved coriander leaves and slice at the table