Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Toss the sweet potato wedges with 1 tablespoon olive oil, the paprika, and salt and pepper to taste. Spread out on a baking tray and roast for 30 minutes until browned. Meanwhile, to make the chimichurri sauce, combine all the ingredients in a bowl with salt and pepper to taste. For a finer-textured sauce, simply blitz all the ingredients in the small bowl of a food processor until roughly pureed, adding a little more extra virgin olive oil, as needed. Rub the remaining tablespoon of olive oil over the steaks and season well. Set a griddle pan over a high heat and, when it’s smoking hot, add the steaks. For steaks of 2-3cm thickness, cook for 2 minutes, turn with tongs and cook for just under 2 minutes more. Then turn and cook for 30 seconds more, followed by a further 30 seconds on the other side. This will result in a medium steak; for rare subtract 1-2 minutes from the cooking time and for well done, add another 1-2 minutes, depending on the steak’s thickness. Transfer the steaks to a plate, keep warm and rest for 10 minutes. Serve with a generous spoonful of chimichurri sauce and the roast sweet potato wedges. See more Beef recipes For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.