Steak, Chimichurri & Burnt Butter Mash

Chimichurri and grilled meat are a match made in heaven – add a burnt butter mash and you’re guaranteed a very happy family gathering! I like to keep the seeds in the chillies for extra heat. Hands-on time 25min. Cooking time about 20min. Serves 6

FOR THE STEAK  ½tsp smoked paprika  6 onglet or hanger steaks, about 220g each

 2tsp olive oil

FOR THE CHIMICHURRI  50g flat-leafed parsley leaves  3 garlic cloves

 1 red chilli, deseeded (or not, if you prefer)

 Finely grated zest and juice 1 lemon

 1tbsp fresh oregano leaves  120ml extra virgin olive oil

FOR THE BURNT BUTTER MASH  4 King Edwards or other floury potatoes, peeled and roughly chopped  120ml double cream  100ml milk

 160g unsalted butter

1 For the chimichurri, finely chop the parsley, garlic and chilli together. Mix in a bowl, add the remaining ingredients and whisk together, then

season to taste with salt and pepper.

2 For the mash, cook the potatoes in a large pan of salted boiling water for 15min, or until tender, then drain well. Mash using a potato ricer, if you have one.

3 Meanwhile, rub the smoked paprika and some seasoning into the steaks and leave to sit for 20min at room temperature.

4 Preheat a large griddle pan over high heat. Drizzle the olive oil over the steaks, then fry (in batches if needed) for 2min per side for medium-rare. Leave to rest on a board for 5min.

5 Meanwhile, in a small pan, warm the cream and milk for the mash.

In a separate large pan, cook the butter to a nutty brown. Add the mash and stir. Gradually beat in the warm cream mixture, allowing each addition to absorb well before the next. Season to taste.

6 Carve the steaks and serve with the chimichurri and burnt butter mash. PER SERVING 948cals, 46g protein, 72g fat (34g saturates), 27g carbs (3g total sugars), 4g fibre