Rib Eye Steak with Chimichurri

Ingredients

1 ribeye steak

Chimichurri

1 cup parsley

1 cup coriander

1/4 cup oregano leaves

2 cloves ogarlic

1 tablespoon of red pepper flakes 1/4 cup red wine vinegar

1/4 cup olive oil

Method

*Make chimichurri up to a day or two ahead.

Blend all chimichurri ingredients until herbs are finely chopped and well combined. Place in an airtight jar and drizzle olive oil over the top to keep it fresh and green.

Cook the steak to your liking over hot coals, in a heavy pan or on a BBQ grill.

Allow to rest for 10 -15 minutes. Slice and serve with the chimichurri sauce drizzled over the top.

*Jo’s Tip* Fire up your Chimichurri with some fresh green chilli if you like it really hot & spicy!