Recipe by Chef Ransley Pietersen

Prep time: 10 min

Cooking time: 10 min

Total time: 20 min

Chimichurri Ingredients:

1 cup fresh parsley, finely chopped

1/4 cup fresh coriander, finely chopped

4 cloves garlic, minced

1 small red onion, finely chopped

4 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon dried oregano

1 teaspoon red pepper/chilli flakes 

Salt and pepper to taste

Steak and Seasoning Ingredients:

2 x 300g Ribeye, Sirloin or Fillet (+/- 2.5cm thick)

40g Course Salt 

20g Paprika 

10g Sugar 

10g Coriander Seeds, toasted then ground 

Butter Ingredients:

200g Butter 

50g Rosemary Fresh

50g Thyme Fresh 

2 Cloves of Garlic 

Method:

1. Ensure that your fire is hot, and your coals are just turning grey. Preheat your griddle for at least 10 minutes before cooking. Remember the thicker your griddle the better the results you will achieve in grilling your steak.  
2. Pat the steak dry with a paper towel and season generously with your seasoning mixture on both sides.
3. Place the steak on the preheated grill and cook for about 3-4 minutes per side for medium-rare or adjust the cooking time to your desired level of doneness.
4. While your steak cooks, prepare your resting butter. Combine all ingredients into a skillet pan over a medium heat and allow all ingredients to marry. The resting butter is ready when the butter solids have formed a sediment at the bottom of the pan, and you have a clarified aromatic liquid. 
5. Remove the steak from the grill and let it rest in the butter mixture for a few minutes to allow the juices to redistribute. Pro-Tip: I usually rest my steak for 30% of the cooking time. 
6. Slice the steak against the grain into thin strips. I prefer slicing my steak at a 45° angle to increase the surface area when dressing with the sauce. 
7. To serve, drizzle the chimichurri sauce over the sliced steak or serve it on the side as a dipping sauce. You can also serve the steak with some grilled vegetables, roasted potatoes or a fresh salad.