Ribeye Steak and Grilled Artichoke Salad with Chimichurri Recipe

Ingredients

• 1 tin of artichoke hearts, in oil
• 1 tin of chickpeas, drained
• 2 romaine lettuce heads, shredded
• 50g of pitted Kalamata olives
• 1 cucumber, sliced into chunks
• 100g of cherry tomatoes, sliced into quarters
• 10ml of extra virgin olive oil
• 300ml of extra virgin olive oil
• 1 tbsp of red wine vinegar
• 3 bunches of parsley, finely chopped
• 3 small red chillies, deseeded and finely chopped
• 1 tsp dried oregano
• 1 pinch of flaky sea salt
• freshly ground black pepper, to taste
• 1 rib-eye steak, about 400g
• 10ml of vegetable oil
• 40g of unsalted butter
• 1 spring onion, finely sliced
• 1 handful of mixed seeds, sliced into wedges