For The Potatoes For The Steak For The Chimichurri Sauce

For The Potatoes

1. Heat oven to 200°C. Spread potatoes out on 2 baking sheets and toss with olive oil. Season with kosher salt, pepper and paprika. Roast for 30 minutes, turning half way through

For The Steak

1. Heat grill to medium high. Rub steaks with olive oil and season with salt and pepper. Grill to internal temperature is 55 °C. Remove from grill and let rest for 10 minutes before slicing.

For the Chimichurri Sauce

1. Put garlic in a food processor and whirl until minced. Add shallots and pulse until finely chopped. Add herbs, pepper flakes, 1 tsp salt, pepper and lemon juice and pulse until finely chopped.
2. Stream in 1 cup olive oil through the feeder tube while pulsing to incorporate.
3. Taste and adjust ingredients. Set aside.
4. Arrange sliced steak and roasted potatoes on a platter and serve with chimichurri sauce.