Ingredients
· Small bunch parsley, roughly chopped

· ½ teaspoon oregano, fresh or dried

· 3-4 garlic cloves

· 1 shallot, chopped

· ½ teaspoon chilli flakes

· 2½ tablespoons olive oil

· Juice of ½ lemon

· 2 teaspoons vinegar

· 2 x 125 g rib-eye or sirloin steaks

Method
To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add two tablespoons olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency. Rub the remaining oil and a little seasoning into the steaks. Heat a griddle and cook the steaks for two to three minutes on each side or until done to your liking. Rest for a few minutes, then spoon over the sauce and serve with fries and salad.