Sizzling Spanish beef fillets with hasselback patatas bravas

Preheat barbecue to medium – the coals should be white – and preheat the oven to 200°C/180°C fan/gas mark 6.

Using a sharp knife, cut thin slices into each of the potatoes (1 pack) at about 3mm intervals, making sure not to cut all the way through so that they stay intact. Place on a baking sheet, cut-side up, drizzle with 1 tbsp olive oil (1 tbsp) and season with salt. Place into the preheated oven and cook for 40-45 minutes until crisp and golden. Once cooked, set aside covered with foil to keep warm.

Wrap the garlic bulb (1 bulb) in tin foil and cook in the oven for the same time as the potatoes.

When the garlic is cooked, heat 2 tbsp olive oil (2 tbsp) in a saucepan over a medium heat. Squeeze the cooked garlic from its skin into the pan, add the diced onion (1) and a pinch of salt. Cook for 5-6 minutes before adding the paprika (1 tsp). Cook for another minute then add the tomatoes (2) and simmer for 5 minutes. Add the red pepper paste (1 jar) and simmer for a further 10 minutes, then season and blend to a smooth sauce. Keep warm in the saucepan.

Remove the steaks (2) from the fridge 30 minutes before cooking to allow them to come up to room temperature. Drizzle the steaks with olive oil and season with salt and pepper. Grill on the barbecue for 2-3 minutes on each side, then allow to rest. Alternatively, cook for the same time in a frying or griddle pan over a medium heat.

Meanwhile, drizzle the padron peppers (2 packs) with a little olive oil and cook on the hottest part of the barbecue (or in a hot griddle pan) for 1-2 minutes on each side, until blistered and charred. Season with flaked sea salt (to taste).

Drizzle the pepper sauce and roasted garlic mayo (to taste) over the potatoes and serve with the steak and padron peppers.