Preparation time: 15 minutes
Cooking time: 12 minutes plus 4-6 minutes resting time
4 x 200 g grass-fed sirloin or scotch fillet steaks
3 garlic cloves, peeled
1 jalapeno chilli, chopped
1 very large handful of flat-leaf parsley leaves
1 very large handful of coriander leaves
1 small handful of oregano leaves
100 ml apple cider vinegar
Pinch of ground cumin
150 ml olive oil
Freshly ground black pepper
1. To make the sauce, place the garlic and a little salt in a mortar and crush with the pestle. Add the chilli, parsley, coriander and oregano leaves and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. Set aside until needed.
2. Remove the steaks from the refrigerator at least 15 minutes before cooking so they are at room temperature.
3. Pre-heat barbeque to high.
4. Coat the steaks with a little oil and season with sea salt and freshly cracked black pepper. Place the meat on the grill and cook on one side for 2 minutes, or until golden, then flip the meat over and cook for another 2 minutes, until golden (medium-rare).
5. Remove from the heat and place the meat on a tray or plate, covered with aluminum foil. Allow the steaks to rest for 4 – 6 minutes and keep warm.
6. Once the steaks are rested, re-heat the steaks quickly by placing them back on the grill for 1 minute on each side.
7. To serve, spoon over some chimichurri sauce over steak and serve with some fresh seasonal salad of your choice.