Mash together butter, chives, parsley and 2 teaspoons lemon juice in a small bowl. Allow to stand while you cook the steaks.

Heat a frying pan or BBQ on a high heat. Slice each steak into 3 pieces, then using your fist, a meat mallet, a small saucepan or a metal potato ricer, bash each piece of steak out so it is less than 1cm (1/3in) thick. Rub each piece of steak with oil on both sides and season with salt.

Sear steaks in your super hot pan for 1 minute each side or until browned and still a little pink in the middle. Divide steaks between two warm plates.

If using baby spinach return the pan to a medium heat and add the spinach. Cook, stirring for a minute or until the leaves are about 1/2 wilted but some still whole. Remove from heat and add a squeeze of lemon. Divide cooked spinach between two plates.

If using salad, skip the wilting step and serve the fresh leaves on your plates.

Smear chive butter over the hot steaks and enjoy asap!