21-Day Aged Sirloin Steak, Chimichurri & Sweet Potato Wedges (& Wine)

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Before you start cooking, take your steaks out of the fridge, open the packet and let them adjust to room temperature

Peel and chop the sweet potatoes into wedges

Add the sweet potato wedges to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crispy

Tip: Turn the wedges halfway through cooking to make sure they are browned all over!

While the sweet potato wedges are cooking, peel and roughly chop the garlic

Chop the parsley and coriander roughly (including the stalks!)

Add the red wine vinegar, 3 tbsp [6 tbsp] olive oil and 1 tbsp [2 tbsp] water to a food processor

Add the chopped herbs, chopped garlic (don't like raw garlic? Go easy!), dried oregano, chilli flakes (can't handle the heat? Go easy!) and season with a generous pinch of salt and pepper

Blitz until smooth – this is your chimichurri

Tip: Add a splash more olive oil if it looks a little dry!

Pat the sirloin steaks dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt on both sides

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the sirloin steaks to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steaks are cooked, transfer them to a plate to rest

Whilst the steaks are resting, chop the baby plum tomatoes in half

Wash the rocket, then pat it dry with kitchen paper

Combine the balsamic vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt and sugar in a large bowl

Once ready to serve, add the rocket and the halved tomatoes and give everything a good mix up – this is your tomato salad