Steak with chimichurri and green salad

Method

Make the chimichurri first. Finely chop the parsley and mince the garlic, then combine both with the olive oil and red wine vinegar in a small bowl. Stir to combine and set aside while you cook the steak.

Heat a heavy-bottomed pan over a high heat until it's smoking. Pat the steak dry, season generously with salt and pepper, then lay it away from you into the pan. Let it sit without moving for two to three minutes to develop a good searing|crust, then turn once and cook for another two minutes for medium-rare. Check doneness by touch; the steak should feel like the fleshy base of your thumb when relaxed. Transfer to a warm plate and rest for at least five minutes; this allows the muscle fibres to relax and retain the juices.

While the steak rests, dress the mixed leaves with a pinch of salt, a grind of pepper, and a small splash of the chimichurri vinaigrette. Toss lightly.

Slice the steak against the grain and arrange on the plate alongside the salad. Spoon the remaining chimichurri over the meat, making sure to capture some of the parsley and garlic in each serving.