Make the chimichurri

• Finely chop the flat leaf parsley, garlic and red bell pepper.
• Combine with Mexican oregano, kosher salt, black pepper, olive oil and red wine vinegar.
• Mix well, going heavy on the garlic and vinegar for a punchy, garlicky sauce.

Season and air fry the potatoes

• Cube the baby potatoes and toss with olive oil, kosher salt, pepper, garlic, rosemary and smoked paprika.
• Air fry at 200 °C for about 15 minutes until golden.
• Toss the golden potatoes with freshly grated Parmesan.

Sear the steak

• Season the steak generously with the black garlic and truffle blend.
• Sear the fat cap first, then cook about 3 minutes per side for medium rare.
• Remove from direct heat and add the aromatics to baste in the residual heat.

Rest the steak

• Let the steak rest so the juices settle.

Plate and serve

• Slice the rested steak and plate with the crispy potatoes.
• Spoon the punchy, garlicky, herby chimichurri over the steak.