• 2 x thick cut sirloin steak
• 100g bunch parsley
• ¼ red pepper thinly cut
• small clove garlic
• 2tblsp red wine vinegar
• 1 tblsp honey
• 1 cup olive oil
• 50g oregano
• ½ shallot
• cayenne pepper to taste

1. Take steak out of fridge and get to room temperature for 30-40 minutes. Oil the steaks on both sides.
2. Take a pan to smoking hot temperature then sear steak for 1 minute and then turn temperature down to medium and cook for 2 minutes.
3. Flip it and salt the steak turn temperature up and sear for 1 minute. Turn temperature to medium and cook for 2 minutes.
4. Now put a heaped tablespoon of butter, with herbs and garlic if you desire then baste the steak. Leave to rest on warm plate or in foil parcel for 5-6 minutes.
5. If your steak is thinner reduce cooking time.
6. For the chimichurri chop the pepper, parsley, oregano and shallot, finely, mince the garlic. Now add oil and vinegar until it's a sauce that can fall off a spoon. Add the cayenne and honey to taste.
7. Serve with some new potatoes or whatever you fancy.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey