Remove the flank steaks from your fridge and take them out of their packaging. Rub a very light coating of olive oil on the steaks. Tip: Do this an hour before you start cooking if possible, to give the steak time to come to room temperature – this ensures that the meat cooks more evenly!

Chop any larger potatoes in half. Add the potatoes to a medium sized pot of water with 1/2 tsp of salt and bring to a boil. Cook the potatoes for 12-15 mins until they are soft enough to slip a knife through.

Very finely chop the garlic cloves, sprinkle with a little salt and mash to a paste with the flat part of your knife, or the back of a spoon. Chop the parsley and oregano very finely. Tip: The garlic clove is used raw in the homemade dressing. If you prefer the garlic less strong, simply add the clove to a bowl of boiling water for 2 mins before chopping up. Tip:Grind your parsley and oregano in a pestle and mortar if you have one!

Mix the garlic (to taste), parsley and oregano with the chilli flakes and red wine vinegar. Using a fork, whisk the garlic and herbs together with 4 tbsp of good quality olive oil to make the chimichurri dressing.

Heat a large frying pan until it is VERY hot (watch your fingers!). Sprinkle each side of the steak with a good pinch of salt and a few good grinds of black pepper.

Add 1 1/2 tbsp of olive oil to the pan and place the steaks in the pan. Sear on each side for 2-3 mins (less if you like it really rare, or a bit longer for slightly more well done). When cooked to your liking, remove from the pan and set on a board to rest for 3-4 mins Tip: Don’t move the steak when it is in the pan so you get a nice colour and rest it so that it stays juicy!

Once cooked, drain the potatoes. Slice your whole potatoes in half and add to a salad bowl, together with the spinach. Dress the potatoes and spinach with 3 tbsp of the dressing. Slice the steaks diagonally against the grain of the meat into thin strips and lay on top of the salad. Drizzle the steaks with the remaining dressing and tuck in!