Petite tender with chimichurri
For the chimichurri
large handful flat-leaf parsley leaves large handful coriander leaves small handful oregano leaves 4-5 thyme sprigs (leaves only) 1 mild-to-medium red chilli, roughly chopped
2-3 garlic cloves juice of 1 lemon
2tsp kosher salt, or to taste 60ml olive oil, plus extra if needed
For the beef
2 whole (300-400g each) petite tender steaks kosher salt cooking oil spray
To make the chimichurri, wash and dry all the herbs, chop roughly, then place in a food processor. Add the chilli, garlic cloves, lemon juice and salt. Process until everything is combined well and the herbs are finely chopped. You want to make sure you do the majority of the blending before the oil goes in. If you process the mixture too much when adding the oil, it
may start to emulsify and make the final sauce cloudy.
With the motor running on medium speed, drizzle in some of the olive oil until the mixture combines. Turn the processor off and pour in the remaining oil. Oil should be present on the spoon when you spoon out your chimichurri, so add additional oil if it appears too dry. Set aside.
Heat a grill to high. Season the petite tender steaks well with salt. Spray the grill grate with oil, then place the meat directly over the coals and cook, turning every 2 minutes, until it reaches an internal temperature of 54C (130F). Transfer to a board, cover loosely with foil and rest for 10 minutes.
After the meat has rested, slice it against the grain into 2cm-thick slices. Serve with the chimichurri spooned on top.