For the Chimichurri Sauce

• 1 bunch parsley, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh oregano
• 1 tablespoon finely chopped red pepper
• 100 ml light olive oil
• 100 ml cider or distilled malt vinegar
• ½ teaspoon freshly ground black pepper
• salt, to taste

For The Steak

• 4 ribeye steaks, each weighing around
• 250gsalt
• freshly ground black pepper

To prepare the chimichurri, mix the parsley, garlic, oregano and red pepper in a bowl. Add the olive oil, vinegar and black pepper, then stir gently and taste to see if you would like to add salt or adjust any of the other ingredients. The quantity of each ingredient depends a lot on the taste of the cook and will be different in every Argentinian kitchen!

Bring the steaks to room temperature and heat your grill to high. Season the steaks with salt and pepper and grill on a baking tray for eight to ten minutes on each side, depending how well done you like them. Spoon about a tablespoon of chimichurri sauce over the steaks a minute before they are done to intensify the flavour, then take them out of the grill and leave to rest for a couple of minutes. Serve with a salad or potatoes and plenty more chimichurri.