Ingredients

• 700g Scotch Fillet Steaks
• 500g Sebago Potatoes
• ½ Continental Parsley Bunch
• ½ Tbsp Dried Oregano
• 1 Garlic Clove
• 1 Red Chilli
• 1 Cup Olive Oil
• 1 Tbsp Red Wine Vinegar
• Salt and Pepper

Method

1. Preheat the oven to 240°C. Wash the dirt off the potatoes under running water and then cut the potatoes into approximately 5cm pieces.
   
   
2. Place the potatoes into a pot with salted water, bring to a boil and cook for 25-35 minutes until soft.
   
   
3. Meanwhile, cut the beef lengthways into 2 thick steaks. Season with salt, pepper, and a drizzle of olive oil.
   
   
4. Pick and finely chop the parsley leaves. Remove the seeds from the chilli and chop. Finely grate the garlic cloves.
   
   
5. Add ingredients into a mixing bowl, add oregano, ½ a cup of olive oil and red wine vinegar. Mix well, season with salt and pepper, and set aside.
   
   
6. Place a deep baking tray with ½ a cup of olive oil into the oven for 10 minutes until hot.
   
   
7. Drain the potatoes using a colander, shake well so they rub together and create a broken skin which is good for them to crisp up.
   
   
8. Carefully remove baking tray from the oven and carefully place potatoes into hot oil, toss well and place back into the oven. Cook for 15 minutes, then remove from the oven and turn the potatoes. Place back into the oven and cook for a further 15 minutes.
   
   
9. Meanwhile, in a large hot frying pan, drizzle olive oil and sear the steaks for 3 minutes on each side until golden brown. Then place the steak in the oven and cook for 7 minutes or less depending on desired doneness and the size of the steak. Remove from the oven and rest for 10 minutes.
   
   
10. Serve sliced steak with chimichurri and crispy potatoes.