BBQ-glazed steak with chimichurri, sweet potato wedges & green chilli corn on the cob

Remove the steaks from the fridge and bring to room temperature.

Preheat the oven to 200°C fan/220°C/gas mark 7.

Place the corn on the cobs on a large sheet of foil, drizzle with oil and season. Top with the sliced green chilli and whole garlic clove and scrunch up the foil to form a parcel. Place the parcel on a baking sheet and add the sweet potato wedges to the tray.

Drizzle with oil and season and roast on the top shelf for 30 minutes until the sweet potatoes are soft and golden and the corn is tender. Flip the wedges halfway.

Meanwhile, in a small dish combine the finely diced green chilli, the crushed garlic, the coriander, parsley, red wine vinegar, extra virgin olive oil and sugar. Season well. This is your chimichurri.

When the sweet potatoes are about 15 minutes away from being ready, it's time to cook the steaks. Place a frying pan on a high heat with a drizzle of oil. Season the steaks with salt and, once the oil is hot, lay the steaks in the pan and brown for a minute on each side. Lower the heat slightly and cook for a further two minutes on each side (for medium rare - add a few minutes if you wish).

Once the steaks are cooked, place them on a board or plate and spread with the BBQ sauce. Cover with foil and rest for a few minutes.

To serve, divide the sweet potato wedges and corn between your plates. Slice the steaks and lay alongside, drizzling over any juices. Spoon the dressing all over.