Fry the finely chopped chorizo in a little olive oil until crisp, remove the chorizo but keep the oil in the pan.
Boil the potatoes until soft and then grate them into a bowl, adding the chorizo, thyme and salt and pepper.
Roughly mould the potato and chorizo mix into a rosti and fry in the chorizo oil. Once the rosti is crisp remove and add the chopped parsley and coriander to create some herb oil.
Braise the steak with mustard and coat the steak with freshly ground peppercorns and cook in a griddle pan to your desired taste.
Cook some green beans in some simmering water for about 4 minutes.
Serve the steak on top of the rosti and green beans with a drizzle of the herb oil.
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