Steak with Seaweed Chimichurri

• 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

Method

1. 1

   To make the chimichurri sauce simply mix all the ingredients into a bowl until well combined. Season with salt & pepper.

2. 2

   Remove the sirloin steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature.

3. 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. 4

   Once it’s sizzling, carefully lay the steaks in the pan.

5. 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. 6

   Remove from the pan and let the steak rest on a chopping board for 5 minutes.

7. 7

   Cut into slices and serve with the chimichurri sauce and side vegetables of your choice.