Method

1. Bring steaks out of the fridge for at least 30 mins before cooking. Pat dry steaks with kitchen towels.
2. Lightly oil the steaks, then salt liberally just before cooking.
3. Heat a frying pan (cast iron is best) on high heat for 1-2 mins. Carefully lay the steak away from you and sear for 1.5-2 mins on each side, depending on the thickness of the steak.
4. Remove from heat immediately and cover loosely with aluminium foil. Let steaks rest for at least 10 mins.
5. While the steak is resting, chop flat parsley, coriander, garlic and chilli padi (optional). Most people use chilli flakes, but chilli padi will give more kick.
6. Mix together the vinegar and olive oil, and season with salt. Adjust taste to preference. (Optional) Add a local flair to the sauce by using light soy sauce for more dimension and calamansi to brighten the chimichurri up.
7. Add in chopped ingredients and stir to combine.
8. Slice up rested steak. Serve with chimichurri.

Recipe by Adeline Lin