Grill Bar Steak with Chimichurri

Ingredients

• 4 piece porterhouse steaks
• 1 bunch flat-leaf parsley
• 3 clove garlic
• 1 teaspoon dried oregano
• 2 tablespoon red wine vinegar
• 125 millilitre olive oil
• 1/2 teaspoon chilli flakes
• 1 teaspoon sea salt

Instructions

1. 1Take the steaks out of the fridge 20 minutes early and pat them dry.
2. 2Finely chop the parsley and garlic, then stir them with the oregano, vinegar, olive oil, chilli flakes and half the salt.
3. 3Season both sides of the steaks with the remaining salt.
4. 4Heat the barbecue grill bars to high for 8 minutes, until you cannot hold your hand above them.
5. 5Grill the steaks for 4 minutes on one side, until dark bar marks form.
6. 6Turn once and grill for 4 to 6 minutes more for medium-rare, or until a thermometer reads 55°C in the centre.
7. 7Rest the steaks on a warm plate, loosely covered with foil, for 5 minutes so the juices settle.
8. 8Slice against the grain and spoon the chimichurri over the top.