Kelly Stretton

INGREDIENTS

1kg flank steak

4 medium-large sweet potatoes

100g butter, cut into cubes

1 tsp hot smoked paprika

Olive oil

A bunch of parsley

A bunch of coriander

2 cloves of garlic

1 shallot

1 red chilli

Flakey salt (Maldon)

METHOD

Make your chimichurri first. There are several ways to make this, so if you don't have the specific equipment, you can simply chop everything finely and crush the garlic. You can then add it all to the boil and you have your chimichurri.

Alternatively, you can add each ingredient one at a time to a pestle and mortar, leaving the herbs until the end. Lastly, you can put everything into a blender and top with the oil and pulse until you get the desired texture.

Preheat over to 180°C.

Make the sweet potato mash by putting the potatoes straight into the oven whole to roast for 45 minutes - 1 hour depending on the size you chose.

When cool, slice lengthways and scoop out all of the soft potato.

Add the butter to a pan and heat it until it melts away and starts to foam and sizzle. Allow this to happen until the butter just starts to brown a little and gives off a nutty aroma.

At this stage, add your potato and stir, adding half of your paprika and a pinch of salt. Taste and keep adding a little of both until you have the flavour you'd like.

Take the meat out of the fridge and allow it to reach room temperature. Oil and salt it ready for the pan.

Put a griddle pan (a frying pan will also work) on the highest heat and let it get hot. The steak isn't going to be frying for long so you want the maximum char with the minimum cooking.

Lay your steak straight down onto a pan and don't move it for two minutes. Push down a little to tenderise and char the flesh.

Then turn over and repeat on the other side again for two minutes.

Rest the steak and then spoon a little chimichurri over the steak, allowing it to soak in as the meat rests for 5 minutes.

Slice the steak at an angle and lay out across the plate. Spoon a little extra chimichurri around the steak and add the mash to your plate. Serve the purée and dig in.