Scotch Fillet Steak with Chimichurri sauce

Take the steaks out of the fridge and leave them until they reach room temperature.

Tie the Rosemary sprigs together at the stem, creating a brush. In a bowl, mix together the sunflower oil, paprika, ground coriander, and onion seeds with your rosemary brush and set aside.

Heavily season the steaks with salt and pepper before smothering them in sunflower oil.

Place a cast iron griddle on the heat until smoking and white in colour. Then place your steaks cooking for 2 mins at a time on each side until obtaining the iconic griddle marks.

Place on a tray brush with your spices and flash in a 185°C oven for 4 minutes. Let the steak rest for 5 minutes.

In a bowl, mix together the parsley, oregano, olive oil, shallot, chilli, red wine vinegar and a pinch of salt & pepper, to obtain the chimichurri sauce.

Slice the spice-rubbed steaks and smother them in chimichurri before serving. Enjoy!