This steak with seaweed chimichurri is a celebration of the best of land and sea. Tender, juicy steak is paired with a fresh herb chimichurri infused with seaweed flakes for a subtle salty depth and our beef organ powder for an easy nutrient boost. Bright, zesty, and packed with flavour, it's a simple recipe but it adds bags of flavour to any meat or fish of your choice. We love to serve it with some roasted potatoes but any vegetables of your choice will work too.

For the Chimichurri sauce: 

• A bunch of parsley - chopped really finely 
• 1 red chilli - seeds removed and chopped really small 
• A few sprigs of fresh oregano - leaves removed and chopped finely 
• 1 garlic clove - crushed 
• 1/2 tbsp dried seaweed flakes - we used The Cornish Seaweed Company 
• 1 tbsp Organised 
• 4 tbsp extra virgin Olive oil 
• The juice of 1/2 lemon 
• Salt & pepper to taste 
• 2 organic & grass fed steaks like sirloin or ribeye 

Serve with: roasted potatoes or any vegetables of your choice 

1. To make the chimichurri sauce simply mix all the ingredients into a bowl until well combined. Season with salt & pepper. 
2. Remove the sirloin steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. 
3. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add a drizzle of olive oil and heat over a high flame.
4. Once it’s sizzling, carefully lay the steaks in the pan.
5. With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. 
6. Remove from the pan and let the steak rest on a chopping board for 5 minutes. 
7. Cut into slices and serve with the chimichurri sauce and side vegetables of your choice.