Sirloin Steak with Chimichurri Sauce

- Put your parsley, basil, mint, oregano, garlic, red pepper flakes, pepper, salt, lemon juice, red wine vinegar and olive oil in a blender. Blitz until you have a sauce that is nearly pureed, but still has some texture.
– Make sure the steaks are patted dry. Season them well on both sides with salt and pepper.
– Pre-heat a frying pan over high heat for a 1-2 minutes, get it nice and hot before you start cooking the steak (make sure you turn your kitchen fans on).
– Once the pan is hot, add your oil and then carefully lay your steaks down in the pan. Cook the steak for approximately 4 minutes on each side for medium rare.
– Just before you remove your steaks from the pan, pick your steak up with a pair of tongs. Then hold the steak fat side down and just spend half a minute searing that fat.
– Transfer the steaks on a board or warm plate and let them rest for a couple of minutes. You can serve the steak whole, or slice it as I did, but make sure you don’t slice it too thin. Spoon some of the Chimichurri sauce on top and then serve.