Step 1

For the chimichurri – wash and pick the leaves, roughly chop the chilli and garlic and season with salt and pepper. Blitz together in a food processor until smooth.

Step 2

Pre-heat BBQ grill plate to very hot, season steaks with sea salt, pepper and rub with oil. Sear for 4 minutes on each side, allow to rest for 5 minutes before serving.

Step 3

For the salad – wash and dry the leaves. Thinly slice the red onion and soak in the red wine vinegar for 5 minutes until pickled and bright. Dress the leaves with onions, baby capers and extra virgin olive oil.

Step 4

Slice the steak, drizzle with a generous amount of chimichurri and serve salad on the side.

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