Steak and Chimichurri

Ingredients

Steak of choice

25g flat-leaf parsley with stalks removed

2 cloves garlic

1 chilli, deseeded and chopped

1 tsp dried oregano

1 pinch sea salt

2 tbsp red wine vinegar (Forum)

130ml extra virgin olive oil

Black pepper, to season

Method

Start by placing the steak on a pan on high heat, leaving on one side for a few minutes then turnover. Carry on, turning it over until cooked to preference. Ensure not to overcrowd the pan as this will reduce heat. For an average size of rib eye weighing 300g, cook for six to eight minutes.

Before serving, leave meat to rest for five to 10 minutes before eating.

For the chimichurri, place all ingredients excluding the oil and pulse lightly in a blender, from there add in the olive and mix well. Season with black pepper. For storing, place in an airtight container. This will keep in the fridge for a few days.