Spanish style steak with peppers and chorizo

1. Create a marinade by placing the spring onions, chilli, extra virgin olive oil, basil, both kinds of paprika, garlic and sherry vinegar into a blender and blitz until it is a smooth paste

2. Place the steaks on tray and season with salt and pepper and pour the paste over the steaks

3. Leave them to marinade in the fridge for at least 3 hours if not overnight

4. Put a pan on a medium heat and add chorizo and olive oil and cook for couple of minutes to allow the chorizo to release its fat indicated by the oil turning a reddish orange colour

5. Add the peppers and oregano cook for a few further minutes to get the peppers soft

6. Add the sherry vinegar then turn off the heat and put to one side

7. Get a Barbecue or a griddle pan really hot

8. Cook the steak on the hot barbecue or griddle pan to your liking turning about every minute

9. If you have a cooking thermometer or want to use the finger to thumb method I go with the Fabulous Baker Brothers guide:
Rare= 50°c index finger to thumb
Medium rare= 56°c middle finger to thumb
Medium= 62°c ring finger to thumb
Well done= 70°c little finger to thumb

10. Plate up the steaks immediately and spoon over the chorizo and peppers making sure to get that oil over it as well