• Set your air fryer to 200°C. • Cut potato into bite-sized chunks. • Place potato into the air fryer basket and drizzle generously with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Finely chop parsley. Zest lemon to get a pinch and cut into wedges. • In a medium bowl, combine beef, chimichurri seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a small bowl, combine parsley, Greek-style yoghurt and lemon zest. • Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes. • Remove pan from heat and add a squeeze of lemon juice. Season to taste. • Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Slice beef. • Divide chimichurri beef, potatoes and lemony veggies between plates. • Serve with parsley yoghurt and any remaining lemon wedges. Enjoy!