All-American BBQ Glazed Sirloin Steak

Put the corn on the cob on a large sheet of foil. Drizzle with oil and season with salt and pepper. Put the chilli slices and half the garlic (keep the clove(s) whole with the skin on) on top then scrunch the foil closed to create a parcel. Put this on the tray alongside the sweet potato. Roast on the top shelf of your oven until the sweet potato are soft and golden and the corn is tender, 25-30 mins. Turn the potato halfway.

Meanwhile, peel and grate the remaining garlic (or use a garlic press). Finely chop the parsley and coriander (stalks and all). Put the grated garlic, chopped chilli and herbs in a bowl along with the cider vinegar, oil and sugar (see ingredients for amount). Stir together then season to taste with salt and pepper. Set aside - this is your chimichurri dressing!

When the potatoes and corn have about 15 mins left, put a frying pan on high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, carefully lay the steaks in the pan and brown for a minute on each side. Once browned, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare - if you like yours less rare just cook for 1-2 mins more.

As soon as the steaks are cooked to your liking, transfer to a clean plate and spread the BBQ sauce all over both sides. Loosely cover with foil and leave to rest for a few mins - this will help the steak get nice and juicy.