Put all the ingredients for the chimichurri into a blender and pulse until combined but still a little coarse. Pour into a bowl and set aside until serving.
Take your steaks out of the fridge at least 20 minutes before you cook them. Lightly oil the steaks and season well with sea salt. Get a griddle pan smoking hot over a high heat and sear the steaks for 3–5 minutes before flipping over and repeating on the other side for a further 3–5 minutes. Remove from the heat and allow to rest. On a large serving board, slice the steaks into strips and arrange on the board. Drizzle over a generous amount of the chimichurri. Serve this with a simple salad or roast potatoes.
Goes perfectly with with Guinness® Draught