South American Chargrilled Steak & Parsley-Garlic Sauce

While the potato is cooking, roughly chop the capsicum, red onion, cucumber, tomato and coriander. Thinly slice the chives. Place your hand flat on top of the premium fillet steak and slice through horizontally to make two thin steaks. In a medium bowl, combine the South American seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add the steak and turn to coat. Set aside.

Grill the capsicum and onion with a drizzle of olive oil on the BBQ flat plate until charred and tender, 4-6 minutes. Transfer to a medium bowl.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook capsicum and onion until tender, 4-5 minutes.

See Top Steak Tips (below) for extra info! Grill the steak for 3-5 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate, then drizzle over the parsley-garlic sauce. Cover and leave to rest for 5 minutes.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook steak for 3-5 minutes on each side or until cooked to your liking.

While the steak is resting, add the cucumber, tomato, coriander, a pinch of salt and a drizzle of olive oil and white wine vinegar to the grilled capsicum and onion. Stir to combine, then crumble over the marinated goat cheese (see ingredients). In a second medium bowl, combine the potatoes, creamy salad dressing, Dijon mustard, chives and a pinch of salt and pepper. Gently stir to combine.