Chimichurri steak with smashed new potatoes

Method

1. Bring a large pan of water to the boil. Add the potatoes, then simmer for 15 minutes or until tender. Drain, lightly crush with a potato masher and season with salt and pepper. Keep warm.
2. Meanwhile, zest the lemon and squeeze the juice into a mini food processor, deseed the chillies and add with the herbs, garlic, vinegar and 3 tbsp of the olive oil. Whizz. (Or finely chop and mix.)
3. Heat the remaining oil in a frying pan until shimmering. Season the steaks, then add (in batches if necessary). Sear for 2 minutes on each side for medium-rare, or 3½ minutes on each side for well done. Remove and rest for a few minutes.
4. Serve the steaks with the potatoes and seasonal greens, if you like, with the chimichurri sauce spooned over.