Steak with Two Bold Sauces

Method

1. Remove the steaks from the fridge and let them come to room temperature.
2. For the peanut sauce, toast the nuts and sesame seeds in a dry frying pan over medium heat for a few minutes until lightly golden. Meanwhile, peel and finely slice the garlic.
3. Add the oregano, cumin seeds, thyme leaves, and crumbled chipotle chilli (or 1 tsp smoked paprika) to the pan, along with the garlic. Cook for 1 more minute.
4. Transfer everything to a blender. Drizzle in 100ml of extra virgin olive oil, then add the rum, juice of 1 lime, fresh chilli (deseeded if desired), and a pinch of salt and pepper. Pour in 200ml of water and blend until smooth. Taste and adjust with more salt, chilli, or lime juice if needed.
5. For the salsa, reserve a few coriander leaves for garnish. Finely chop the remaining coriander (stalks and all) and the mint leaves.
6. Peel the garlic, trim the chillies and spring onions, and roughly chop the tomatoes. Add them to the herbs on a large chopping board and chop everything together until very fine.
7. Season with salt and pepper, squeeze in most of the lime juice, and add a good drizzle of extra virgin olive oil. Mix well on the board, taste, and adjust if needed. Transfer to a bowl.
8. Heat a frying pan, griddle pan, or barbecue until screaming hot. Season both sides of the steaks with salt, pepper, and a drizzle of olive oil.
9. Place the steaks in the pan, turning every minute until cooked to your liking. For a 200g steak about 2cm thick, cook 2 minutes per side for medium-rare, 3 minutes per side for medium. As they cook, rub the steaks with the rosemary sprig and the cut side of the garlic clove for extra flavor.
10. Once cooked, let the steaks rest for a few minutes, then slice them 1cm thick. Spread the peanut sauce on a large serving platter or divide among plates, and arrange the steak slices on top.
11. Add dollops of salsa verde, scatter the reserved coriander leaves, and drizzle any resting juices over the steak. Serve immediately, ideally with a Mexican street salad.