Tarragon Chimichurri Steak Baguette With Wedges & Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then take your steak out of the fridge, open the packet and let it adjust to room temperature

Cut your potatoes (skins on) into wedges and add the wedges to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, peel and finely chop (or grate) your garlic

Combine half your red wine vinegar (you'll use the rest later!) and your parsley & tarragon pesto in a large bowl with your chilli flakes (can't handle the heat? Go easy!) and the chopped garlic

Add a pinch of salt and pepper – this is your tarragon chimichurri

Wash then remove leaves (2 per person!) from your lettuce and set aside, shred the inner core

Slice your tomato[es] into rounds, then into half moons

Once the wedges have had 15 min, heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your rump steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt and pepper on both sides

Once very hot, add the rump steak[s] to the pan

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

Once the steak is cooked, transfer to a clean board to rest for 3-4 min

Slice the rested steak finely

Add your baguette[s] to a baking tray and put the tray in the oven for 2-3 min or until warmed through and crusty

Transfer the steak slices to the bowl with the tarragon chimichurri with a pinch of salt and pepper and mix until fully coated – this is your tarragon chimichurri steak