Sizzling Sirloin Steak with Chimichurri & Crispy Potato Wedges

Ingredients

• 600 g floury potatoes, cut into wedges
• salt and black pepper
• 1 tsp smoked paprika
• 15g fresh oregano leaves
• 2 spring onions, green tops only
• 1 red chilli
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 4 tbsp extra virgin olive oil
• 2 sirloin steaks, about 250g each
• 30g flat-leaf parsley
• Warm tortillas, to serve
• Lime wedges, to serve
• Fresh coriander, to serve

Method

1. Heat the oven to 210°C/fan 190°C. Toss the wedges with the olive oil, smoked paprika and a good pinch of salt until every piece is coated. Spread cut-side down on a baking tray, leaving space between them, and roast for 30–35 minutes, turning halfway, until deep golden, blistered at the edges and crisp to the tap.
2. While the wedges roast, make the chimichurri. Finely chop the parsley, oregano, spring onion tops and chilli, then stir together with the extra virgin olive oil and red wine vinegar. Season with salt and let it sit — the flavours sharpen as it stands.
3. Take the steaks out of the fridge 15 minutes before cooking and pat them dry. Season generously on both sides with salt and pepper, pressing it in.
4. Heat a cast-iron or heavy frying pan over very high heat until it is properly smoking — no shortcut here. Lay the steaks away from you and cook, undisturbed, for 2–3 minutes per side for medium-rare, until a deep mahogany crust has formed. Lift onto a board and rest for 5 minutes; the juices need it.
5. Slice the steaks across the grain into thick strips. Pile the wedges alongside, drape the steak over, and spoon the chimichurri generously across the lot. Finish with a squeeze of lime, a scatter of fresh coriander and a pinch of chilli flakes.