2 sweet potatoes, scrubbed and sliced into 6 wedges each
22ml (1 1/2tbsp) olive oil
1tsp smoked paprika
2 Aberdeen Angus Rib-Eye Steaks (about 260g each)
For the chimichurri sauce
handful flat-leaf parsley, finely chopped
1/2tsp dried oregano
15ml (1tbsp) red wine vinegar
30ml (2tbsp) extra virgin olive oil, plus extra to taste
1 garlic clove, crushed
1/2 lemon, finely grated zest only
1/4tsp dried chilli flakes
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the sweet potato wedges with 1 tablespoon olive oil, the paprika, and salt and pepper to taste. Spread out on a baking tray and roast for 30 minutes until browned.
Meanwhile, to make the chimichurri sauce, combine all the ingredients in a bowl with salt and pepper to taste. For a finer-textured sauce, simply blitz all the ingredients in the small bowl of a food processor until roughly pureed, adding a little more extra virgin olive oil, as needed.
Rub the remaining tablespoon of olive oil over the steaks and season well. Set a griddle pan over a high heat and, when it’s smoking hot, add the steaks. For steaks of 2-3cm thickness, cook for 2 minutes, turn with tongs and cook for just under 2 minutes more. Then turn and cook for 30 seconds more, followed by a further 30 seconds on the other side. This will result in a medium steak; for rare subtract 1-2 minutes from the cooking time and for well done, add another 1-2 minutes, depending on the steak’s thickness.
Transfer the steaks to a plate, keep warm and rest for 10 minutes. Serve with a generous spoonful of chimichurri sauce and the roast sweet potato wedges.