In a small bowl, whisk together the Chimichurri spice with the vinegar and oil. Set aside for 10 minutes.
Marinate the steak, using a quarter cup of the Chimichurri sauce, mixed with the salt. Set aside for a further 10 minutes.
Preheat a grill pan on your stove to a high heat, and cook the steak for 3 minutes on each side for rare, or until cooked to your liking.
Cover the steak with foil and set aside to rest for a further 8 minutes, then slice the steak against the grain.
2 Comments
Really enjoyed this mix. The red wine vinegar tenderised the meat. Tart, sweet and herby.
Day 3 I got eggplant and cauliflower butter chicken