Chipotle Steak Tacos and Chimichurri Tomato Salad

Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Halve the tomatoes. Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed then finely chop. Coarsely grate the cheese.

While the wedges cook, pop the tomatoes in a bowl with half the parsley and the red chilli along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper, mix together then set aside. Pop the butter into a small bowl and mix with half the chipotle paste and the remaining parsley. Season with salt and pepper then set aside.

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 cook for 45 seconds on each side. IMPORTANT: The steak is safe to eat when the outside is cooked. Transfer the steaks to a plate and divide the chipotle butter between the tops of the steaks, cover with foil and leave to rest for 5 mins.

Pop the mayonnaise into a separate small bowl with the remaining chipotle. Mix well and season with salt and pepper. Pop the tacos onto a baking tray and add into the oven to warm through for 2-3mins. Thinly slice the steaks (making sure you keep the melted chipotle butter).