Hanger steak with chimichurri, roasted potatoes, garlic and onions

Chop the chives, Italian parsley, oregano, shallots and lemon confit thinly.

Add olive oil to the chopped herbs and season to taste; hold back the vinegar until just before serving so the herbs stay brightly coloured.

Soak the potatoes in water, remove any dark spots and cut in half. Crush one head of garlic, leaving the skin on each clove so it does not burn. Halve the onion, trim the ends and slice.

Rub the potatoes, onions and garlic generously with olive oil, dried thyme and oregano, a couple of bay leaves, salt and pepper.

Roast at 425F for about 40 minutes.

When the potatoes are done, raise the oven to 500F / 260C.

Season the steak with olive oil and salt; sear each side for one minute in a very hot cast iron pan.

Finish in the 500F oven for about four minutes for medium rare.

Season with ground black pepper, transfer to a plate or tray, cover and rest 10 minutes before carving.