Grilled Steak with Chimichurri Sauce

Main courseServes 6

# Mix all the marinade ingredients together and rub into the meat. # Put this in a plastic bag or covered bowl and into the fridge for anything between 1-24 hours nearer 24 is better! # Take the meat out of the fridge well before cooking, to allow it to come back up to room temperature. # For the sauce, coarsely chop the herbs, and pound together in a pestle and mortar until well mixed, with some of the olive oil to loosen. # Add the rest of the ingredients, including the rest of the oil and season well to taste. # If there's lots of marinade, wipe the excess off and bring the bbq or griddle pan to smoking hot. # Cook the steak to your liking, and make sure you let the meat rest for at least 10 minutes after cooking, just on a carving board, loosely covered in some foil will do it.