Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into chips the thickness of your little finger. Spread the chips out in a roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide them into the oven to roast for 25 mins, turning halfway, till golden.

While the chips cook, pop a large frying pan on a medium-high heat. Tip in the pumpkin seeds and dry fry for 3-4 mins, tossing frequently, till toasted. Tip the toasted seeds into a bowl and set aside.

To make the chimichurri sauce, start by separating the coriander leaves and stalks. Set the leaves to one side and finely chop the stalks. Finely chop the oregano leaves. Peel the shallot and garlic and finely chop them. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli.

Slide all the chopped ingredients into a small bowl. Zest in the orange and squeeze in the juice from 1 half. Stir in 1 tbsp olive oil and a pinch of salt and pepper.

Pop the empty frying pan back on a high heat and warm for 2 mins. Rub the steaks with a generous pinch of salt and pepper and ½ tbsp olive oil each. When the pan is smoking hot, add the steaks. Cook for 3-4 mins on each side to leave the middles a little pink, or cook for 1-2 mins longer for more well-done steaks. Pop the steaks on a warm plate, loosely cover with foil and set aside to rest for 5 mins.

While the steaks rest, peel the red onion and thinly slice it. Cut the tomatoes into thin wedges. Add both to a bowl, along with the pumpkin seeds, coriander leaves and a little salt and pepper. Juice in the remaining orange half and drizzle in 1 tbsp olive oil. Stir to mix.

Slice the steaks and pop them on a couple of plates. Drizzle with the resting juices and the chimichurri sauce. Serve the steaks with the tomato salad and sweet potato chips on the side.