|800 g||picanha steak|
|salt and freshly ground black pepper|
|6||rosemary sprigs — tied in a bunch|
|20 g||fresh Italian parsley — chopped|
|4||garlic — cloves, crushed|
|2||red chillies — chopped|
|lemon — juice only|
|1||oregano sprig — chopped|
|5 ml||dried oregano|
|5 ml||freshly ground black pepper|
|5 ml||sea salt — flakes|
Season the steak with salt and pepper. Rub the oil all over.
Heat a non-stick pan until smoking hot and put the steak in the pan, fatty side down. Fry for 2-3 minutes or until the fat changes colour and starts rendering.
Turn over and fry the other side until a golden brown crust has formed. Tip the
steak to the side and fry the edge for a minute to seal, then repeat with the other edge.
Reduce the heat. Turn the steak onto the fatty side again. Add the rosemary and butter and fry for 3 minutes. Turn over and fry for another 3 minutes or until done to your liking.
Remove from the pan, drizzle the pan juices over and cover with foil. Rest for at least
Mix all the ingredients.
To serve: Cut the steak into thick slices, drizzle the chimichurri over and serve.