Chimichurri Steak with Smoked Garlic Mash

1. Mix the Chimichurri Spice Blend with oliveoil, stir well and set aside to develop flavour. 

2. Boil the potatoes in salted water until very soft, then drain and allow to steam dry for 5 minutes. 

3. Gently warm the cream with the Smoked Garlic Paste, then set aside. 

4. Mash the potatoes until smooth, stir in the butter, then gradually mix in the warm cream and season well with salt until silky and glossy. 

5. Toss the broccoli and green beans in the olive oil, salt and pepper, then cook in a hot pan until lightly charred but still vibrant, finishing with a squeeze of lemon. 

6. Pat the steaks dry and season generously with salt and pepper. 

7. Heat a pan until very hot, add the oil and cook the steaks for 2–3 minutes on each side. 

8. Add the butter, Smoked Garlic and Thyme to the pan and baste the steaks for the final minute, then remove and rest for 5–10 minutes. 

9. Spoon the mash onto plates.

10. Slice the steak and lay over the mash, then add the greens alongside. 

11. Spoon the chimichurri over the steak and finish with a pinch of salt and black pepper before serving.