Sirloin Steak, Smoky Wedges & Chorizo Salsa

Meanwhile, chop the tomatoes into 1cm chunks. Peel and grate the garlic (or use a garlic press). Take a quarter of the rocket and finely chop (we will use this as a herb for the salsa). Pop the rest of the rocket into a bowl with half of the tomatoes.

Heat a splash of oil in a large frying pan over medium heat. Add the chorizo and cook for 2 mins until the chorizo starts to release its fragrant oil. Add the garlic and remaining tomatoes. Cook for a minute more. Remove from the heat and stir in the red wine vinegar and olive oil (see ingredients for amount). Transfer to a small bowl, allow to cool for a minute and then stir in the chopped rocket. Salsa made! Keep the pan.

When the wedges have 10 mins left, wipe out the frying pan and return to high heat with a drizzle of oil. Season the steaks with salt and pepper. When the oil is hot, 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.

While the steaks cook, do any washing up that needs doing and get ready to serve. Dress the rocket and tomato salad with a drizzle of olive oil and toss to coat. Arrange on your plates. When the steaks are cooked, transfer to the your chopping board and allow to rest for a couple of mins.