South American Ribeye with Homemade Chips

You don’t need company for a special supper! Push the boat out and match this indulgent supper with a glass of Argentinian Malbec.

Hands-on time 10min. Cooking time about

40min. Serves 1

200g (7oz) thick cut ribeye steak, at room temperature 2tbsp olive oil, plus extra for brushing 250g (9oz) potatoes – we used Maris Piper 1tsp flaked sea salt 1tsp chopped rosemary leaves for the chimichurri

1tbsp red wine vinegar

◆ 1 garlic clove, crushed ◆ 1 shallot,

finely chopped ◆ ½ jalapeño chilli, deseeded and finely chopped, to taste ◆ ½ small red chilli, deseeded and finely chopped, to taste ◆ 2tbsp each fresh chopped coriander, parsley and oregano ◆ 2tbsp olive oil

1 Generously season the steak and brush with a little olive oil, set aside until ready to cook. 2 Peel and cut the potatoes into chunky chips. Add to a pan of salted cold water, bring to the boil and simmer for 4-5min, until almost tender. Drain and place the colander over the hot pan to steam dry potatoes for 5min. 3 Heat oven to 220°C (200°C fan), mark 7. Heat the remaining oil in a small roasting tin. Carefully add chips, toss in oil and roast for 20-25min until crisp and golden, turning halfway through.

4 Meanwhile, mix chimichurri ingredients together, season and set aside until ready to serve. 5 Heat a frying pan over a high heat. Fry the steak for 3min on each side for medium rare – add an extra min on each side for medium. Transfer to a warmed plate to rest for 5min. 6 Mix flaked sea salt and chopped rosemary and sprinkle over chips. Serve alongside the steak and chimichurri. PER SERVING 1,041cals, 43g protein, 74g fat (18g saturates), 48g carbs (3g total sugars), 6g fibre