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Prepare the chips following the instructions on the packet.
Remove all packaging and allow 2 steaks to rest for a couple of minutes at room temperature before cooking. Lightly brush each side of the steak with a little oil and season with sea salt and freshly ground black pepper.
Heat a frying pan until hot, cook the steak for 1.5 minutes each side for medium rare.
Remove from the pan and allow to rest for 10 minutes under foil before serving with chimichurri, chips and rocket.
Tip: To ensure your steak is more succulent, always pre-heat your pan.
For the chimichurri, mix together 1 clove of chopped garlic, the zest and juice of 1 lemon, 180ml olive oil, and 30g finely chopped chilli.
Then add chopped coriander and chopped parsley, stir to combine and season well. Serve alongside your steak.
