Steak and Chimichurri Recipe

1. Dice the parsley, garlic and chilli and combine it in a small bowl with the oil and vinegar to form the chimichurri. Set it aside for now.
2. Pat the steak dry and grind a liberal amount of salt and pepper over each side of it. If it's a thick piece of steak, reverse sear it by slowly cooking it offset from the fire until the internal temperature is about 10 °C (50 ºF) from its ideal doneness.
3. At that point, place it on a grill with a lot of heat under it. Make sure it's not too smoky; you want a nice hot bed of coals underneath it. Grill until it has a nice crust and is the correct doneness for your liking.
4. Cut the steak into thin slices and spoon the chimichurri over it.

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