Chimichurri Steak

Roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.

Prep and make the chimichurri: Meanwhile, cut the tomatoes in half. Mince or grate 1 clove garlic. Finely chop the parsley and cilantro. In a small bowl, combine the parsley, cilantro, minced garlic, 1 bottle vinegar and a drizzle of oil – just enough to make it runny! Season with salt and pepper.

Cook the steak: Pat the steak dry with paper towels, then season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until golden-brown and cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set the steak aside on a plate.

Make the salad: In a large bowl, whisk the marmalade, 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Add the spring mix and tomatoes. Toss to combine.