Ribeye Steak with Chimichurri, Charred Corn, Tomato and Pine Nut Salad and Roasted Spiced Sweet Potatoes with Feta and Lime

I hadn’t cooked steak for a while and suddenly had a craving for a summery bbq meal. Luckily this dish is just as delicious cooked in the kitchen as it is on the barbecue so can be enjoyed all year round. Fresh, zingy and full of flavour - this is sunshine on a plate.

Serves 3
1. First make the chimichurri. Finely chop a shallot, a big bunch of parsley, a red chilli and mix with 4 tbsps of EVOO, 2 tbsps red wine vinegar, 1 tsp red pepper flakes, 1/2 tsp sugar, salt and the juice from a lime. Add 4 crushed cloves of garlic and 1 tsp of garlic granules to really enhance the garlicky flavour. Taste and set aside.
2. For the sweet potatoes, cut them into wedges and mix in a bowl with a good drizzle of olive oil, sea salt flakes, 1 tbsp smoked paprika, 1 tbsp oregano, 2 tsp garlic granules, 1 tsp cumin, 1 tsp ground coriander and 1 tsp chilli powder. Roast for 40-50 minutes at 200C/180C fan, adding some red onion wedges after 15 minutes. Roast until golden and caramelised.
3. Slice a couple of shallots into rings and put in a bowl with a good splash of red wine vinegar and a sprinkling of salt and sugar. Leave to pickle for 30 minutes.
4. When the potatoes are nearly ready, boil the corn for 10 minutes before chargrilling in a griddle pan until blackened. Rub with seasoning and butter before serving.
5. Slice some cherry tomatoes and mix with some seasoning, lemon juice, rocket leaves and the pickled shallots.
6. Make sure the rib eye steaks are at room temperature before frying in a hot pan to your liking. Baste with butter and remove on a board to rest for at least 10 minutes. Season generously with sea salt flakes and black pepper.
7. When the potatoes are ready pour over the zest and juice of a lime and a drizzle of EVOO. Sprinkle with feta and chopped coriander.
8. Slice the steaks, pour over the resting juices and serve.