Chargrilled Bavette Steak with Sweet Potato Wedges, Sweetcorn Ribs & Chimichurri Rojo - Ainsley Harr

Ingredients

• For the Chimichurri Rojo
• small bunch of flat-leaf parsley
• 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
• 2 tbsp red wine vinegar or sherry vinegar
• 5 tbsp extra virgin olive oil, plus extra if needed
• 3 cloves of garlic, roughly chopped
• ½ tsp sweet smoked paprika, plus extra pinch
• 1 small red chilli, deseeded and roughly chopped
• ½ lime or lemon, for squeezing
• 1 roasted/chargrilled red pepper from a jar, patted dry, finely chopped
• sea salt & freshly ground black pepper
• For the Steak
• 750g bavette or flat-iron steak, trimmed
• olive oil, for drizzling
• 1 tbsp unsalted butter (optional)
• flaky sea salt
• For the Sweet Potato Wedges & Corn Ribs
• 2-3 large, sweet potatoes, scrubbed and cut lengthways into wedges
• 4 sweetcorn cobs
• 3 tbsp butter, softened (or olive oil)
• juice and zest of ½ lime
• ¼- ½ tsp chilli powder (according to taste), plus extra pinch
• To Serve
• mayo and salad leaves (optional)