Pan-Fried Lamb Steak and Chimichurri

In the meantime, peel and grate the garlic (or use a garlic press).

Trim the green beans. Zest and halve the lime. 

Finely chop the coriander and parsley (stalks and all).

In a medium bowl, mix together the parsley, coriander, chilli flakes, sugar and olive oil for the dressing (see pantry for both amounts). Squeeze in the juice from half the lime and mix in half the garlic.

Season with salt and pepper and mix well with a fork. Taste and add more lime juice if needed. Set your chimichurri aside for later.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.

While your steaks are resting, wipe out the pan.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, then turn the heat down to medium and cook for 30 secs. Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins, then remove from the heat.