Sit the beef in a non-metallic dish, then rub all over with the paste.

Leave in the fridge for a few hrs, but no longer.

2)To cook, place a griddle pan over a very hot heat.

Rub the marinade off the meat, then season with a little more salt.

Cook meat until charred on each side – about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing.

Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.