Chimichurri Steak & Chips

• Potato(900 g)
• Olive oil(7 tbsp)
• Smoked paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(30 g)
• Garlic(2 cloves)
• Anaheim Peppers(1)optional
• Red Wine(1 tbsp)
• Vinegar(2 tbsp)
• Dried Oregano(1 tsp)
• Beef Sirloin(700 g)
• Rapeseed Oil(1 tbsp)
• Arugula(80 g)
• Lemon(1)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into thick chips, then toss with {Olive oil}, {Smoked paprika}, half the {Salt}, and half the {Black pepper}.

   ~10 min

2. 2

   Spread the chips out on a tray and bake for 25 minutes, turning halfway, until golden and crisp at the edges.

   ~25 min

3. 3

   Meanwhile, finely chop the {Fresh parsley}, mince the {Garlic}, and finely chop the {Red Chili} if using. Stir with the {Red Wine}, {Vinegar}, remaining {Olive oil}, and {Dried Oregano} to make a loose chimichurri.

   ~5 min

4. 4

   Pat the {Beef steak} dry and season all over with the remaining {Salt} and {Black pepper}. Heat a large frying pan with the {Vegetable oil} over high heat and cook the steaks for 3–4 minutes per side for medium-rare, or to your liking.

   ~8 min

5. 5

   Transfer the steaks to a board and rest for 5 minutes. Toss the {Rocket} with a squeeze of the {Lemon}.

   ~5 min

6. 6

   Serve the steaks whole with chimichurri spooned over the top, the golden chips on the side, and the dressed rocket alongside.

   ~2 min