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

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

Peel and chop your sweet potato[es] into wedges

Add the sweet potato wedges to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray[s] 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 your garlic

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

Add your red wine vinegar, 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] water to a food processor

Add the chopped herbs, chopped garlic (don't like raw garlic? Go easy!), your 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 your sirloin steak[s] dry with kitchen paper, then drizzle 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 steak[s] 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 steak[s] is cooked, transfer to a plate to rest

Whilst the steak[s] are resting, chop your baby plum tomatoes in half

Wash your salad, then pat it dry with kitchen paper

Combine your balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and sugar in a large bowl

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