Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skin on, cut the potatoes into thin round slices, as thin as you can go! Place on a baking tray lined with parchment paper, drizzle with 1 tsp oil and season the Mexican spice, sea salt and black pepper. Toss to coat and place in the oven for 15-20 mins until turning golden, turning halfway through.
2. Thinly slice the spring onion and quarter the tomatoes. Zest the lime and cut into quarters. Mix the tomatoes, spring onion & lime zest together with 2 tsp oil. Season with salt and pepper and a squeeze of lime juice. Destone and peel the avocado, then thinly slice. Squeeze over a little lime juice and add a pinch of sea salt. Set to one side.
3. To make the salsa verde, finely chop the parsley and coriander. Grate the garlic clove. Place into a small bowl, and mix together with the juice from half the lime, 2 tsp oil, sea salt and black pepper
4. Heat a frying pan with 1 tbsp oil on a medium-high heat. Season the steaks with sea salt and black pepper then place in the pan. Cook until golden brown (as a guide: 4-5 mins on each side for medium rare or 6-8 mins on each side for well done). Remove the steaks from the pan and leave to rest on a plate.
5. While the steaks are resting, quickly rinse out the pan and return to a high heat with 2 tsp oil. Once hot, cook the padron peppers and a good pinch of sea salt for 3-4 mins, stirring occasionally, until charred all over.
6. Serve the steak on plates with the spiced potatoes, tomato salad, avocado and padron peppers on the side. Spoon the chimichurri on top.