Chimmichurri Sirloin Steak and Prawn Tacos

Meanwhile, quarter the tomatoes. Finely chop the parsley (stalks and all!). Peel and grate the garlic (or use a garlic press). Pop the red wine vinegar and olive oil (see ingredients for amount) into a medium bowl. Season with salt and pepper and mix together. Add the parsley and tomatoes to the bowl, mix to combine and set aside.

Pop half the harissa paste in a small bowl and add the mayo. Mix together then set aside.

When your wedges have 15 mins left to cook, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for one minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned, remember to wash your hands after handling raw meat.

Once cooked, remove the pan from the heat and add the rest of the harissa paste, turn the steak to coat in the harissa paste. Remove the steak to a plate, cover with foil and allow to rest while you cook the prawns. Pop your pan back on medium high heat and add a drizzle of oil if the pan is dry. Once hot, add the prawns. Season with salt and pepper and stir fry for 2-3 mins. Stir in the garlic and cook for 1 minute more, then remove the pan from the heat. IMPORTANT: The prawns are cooked when opaque all the way through.