This is one heck of a meal, packed with flavours!  When you’re selecting your steaks try and look out for ones with an even marbling of fat and a rich red colour.  The steaks and prawns are perfect for the BBQ if you want to cook outdoors.

Main ingredients: (serves 2-3)

2 rib eye steaks

6-8 large prawns

3 medium sweet potatoes, sliced into thin chips

1 tbsp of canola oil

2 tsp of italian seasoning

3 large handfuls of mixed garden salad leaves

  1. Preheat the oven to 210°C/410°F/Gas mark 6. Toss the sweet potato chips in a large roasting tin, with the oil and  seasoning. Pop the roasting tin in the oven for 35-40 mins making sure to toss them half way through, until they are slightly charred on the edges.
  2. Have the chimichurri sauce ready. Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce allow to sit to marinate for anything from a couple of minutes to overnight.
  3. Heat a large griddle pan over a high heat and cook the steaks for 2–3 minutes either side for medium and a little longer if you prefer a more well-done steak. Remove from the heat and allow to rest on a plate under some tinfoil.
  4. Add the prawns to the griddle pan and cook for about 2 minutes either side. Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.