This is one heck of a meal, packed with flavours which won't disappoint!  The chimichurri sauce is originally from Argentina and it’s so simple to make yourself with just a couple of simple store-cupboard ingredients.

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.

The Method

Preheat the oven to 210oC.

Toss the sweet potato chips in a large roasting tin, with the rapeseed oil and cajun 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.

Whizz together the ingredients for the chimichurri sauce in a food processor and decant into a bowl.

Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce allow to sit while you prepare the salad.

In a large bowl, whisk together the ingredients for the dressing and then toss through the salad leaves when you’re ready to serve.

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.

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.