1: Take the steaks out of the fridge 30 minutes before cooking. Drizzle the steaks with 2 tbsp olive oil and season both sides with salt and pepper. Preheat the oven to 220°C/200°C fan. Place the wedges into a medium saucepan, cover with water and season with salt. Place over a medium-high heat and bring up to a simmer. Cook for around 5 minutes or until the wedges are just tender, then drain through a colander.

2: Pour 2 tbsp olive oil into an ovenproof tray and place into the oven for 5 minutes to heat up. When hot, add the wedges onto the tray in a single layer and cook for 20 minutes. Remove from the oven, turn each wedge over, then return to the oven for another 15 minutes, or until golden and crispy.

3: Meanwhile, place all the ingredients for the chimichurri into a mixing bowl. Mix everything well and add some salt and pepper to taste.

4: Heat a griddle pan over a high heat. When the pan is smoking hot, place the steaks fat-side-down onto the griddle and cook for around 1 minute, or until the fat begins to render and turn crispy. Next, lay the steaks flat on the griddle and cook for 2-3 minutes on each side, depending on the thickness. If you would like a medium-rare steak, it should still be quite springy to the touch.

5: Remove the steaks from the griddle pan and set aside on a plate for a few minutes. Thickly slice the steaks, then place onto serving plates along with the wedges. Spoon the chimichurri over the steaks to serve.