Method

• 1.
  Preheat a lightly greased barbecue or chargrill pan to medium-high. Place the potatoes on a sheet of foil and drizzle with extra olive oil. Wrap to enclose and place on the barbecue. Close the lid and cook for 50-55 minutes until potatoes are completely cooked through.Alternatively preheat the oven to 220°C and place potatoes on a baking tray. Roast for 50-55 minutes until cooked through.
• 2.
  Meanwhile, for the chilli aioli, add the chillies to the barbecue and cook for 4-5 mins until blackened and charred. Try not to open the lid too much or the heat will escape from the potatoes. Set chilli aside to cool, remove tips then whiz in a food processor along with the mayonnaise and paprika, season to taste. Set aside.
• 3.
  To make the jalapeno salsa, combine jalapeno, lime juice, parsley, oil and season to taste. Set aside.
• 4.
  When the potatoes are cooked, increase barbecue heat to high. Add the steaks and barbecue for 4-5 minutes on each side for medium-rare, or until blackened and cooked to your liking. Rest for 10-15 minutes before serving.
• 5.
  Place the zucchini in a bowl with the jalapeno salsa, season to taste and toss to combine. Arrange steaks on a platter with the zucchini salad, potatoes and chilli aioli. Serve immediately.