Steak with chimichurri sauce, sweetcorn salsa & crispy potatoes

Remove the steak from the fridge 20 minutes before cooking. Preheat the oven to 200ºC, gas mark 6 and put a baking tray in to heat up. Add the potatoes to the hot tray, then toss with 1 tbsp oil and the paprika. Season and roast for 20-25 minutes, until tender and crisp.

Meanwhile, put the onion in a small bowl with a pinch of salt and mix with the lime juice. Set aside to lightly pickle. Tip the drained sweetcorn onto a plate and dry thoroughly with kitchen paper. Heat 1 tsp oil in a large frying pan over a high heat and fry the sweetcorn for 4-5 minutes, until starting to char. (Take care – the sweetcorn may jump out of the pan!) Transfer to a plate to cool.

Coat the steaks with the remaining 1 tbsp oil and season. Fry for about 2-3 minutes on each side for medium, then set aside on a plate to rest for at least 5 minutes. Mix together the red onion and lime juice, sweetcorn, chopped coriander and chimichurri portions. Season. Slice the steak into strips and serve with the crispy potatoes and sweetcorn salsa, topped with coriander leaves and any resting juices.