A lesser known cut of meat loved by chefs, served sliced on a fresh salad with zesty Chimichurri.
Heat a chargrill until hot. Brush the steak with sunflower oil then season with salt and pepper. Cook on both sides until golden brown. (Approximately 2 minutes each side) remove from the pan and allow the steak to rest.
Crush the garlic and remove the skin. Remove the large stalks from the parsley and oregano and discard. Zest and juice the lime. Place these ingredients in a blender along with the coriander, sherry vinegar, seasonings and paprika. Blend for 30 seconds and then check the seasoning and adjust if necessary.
Place a large pot of salted water with the potatoes and bring to the boil, turn down and cook until the potatoes are firm but tender, drain and when cooled enough to handle slice into approximately 5mm slices.
Whisk together the mustard and vinegar. Slowly whisk in the olive oil. Peel and finely dice the shallot.
Blanch the beans in salted water for 2 minutes, then mix with the chopped shallot sliced potatoes and a drizzle of dressing.
Slice the streak against the grain.
Neatly pile the salad into the middle of the plates.
Arrange the steak slices on top.
Finish with a spoon of the sauce drizzled over the steak.
«Vary the sauce by introducing some other flavours; rum and a pinch of cayenne would work well.»