Recipe: An easy and great chimichurri steak to warm up your winter

Ingredients

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh coriander, finely chopped
• 4 cloves garlic, minced
• 1 small red onion, finely chopped
• 4 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper/chilli flakes
• Salt and pepper to taste
• 2 x 300g Ribeye, Sirloin or Fillet (+/- 2.5cm thick)
• 40g Course Salt
• 20g Paprika
• 10g Sugar
• 10g Coriander Seeds, toasted then ground
• 200g Butter
• 50g Rosemary Fresh
• 50g Thyme Fresh
• 2 Cloves of Garlic