Step 1

Combine the olive oil, garlic, thyme and rosemary and 1 tsp each salt and freshly ground pepper. Spread over the steak.

Step 2

Heat a chargrill pan or barbecue over high heat until smoking. Add the steak and cook for 3-4 minutes a side for medium-rare. Rest, lightly covered with foil, for 5 minutes.

Step 3

Meanwhile, for the salsa verde, place all ingredients in a small food processor, season and whiz to a rough paste.

Step 4

Serve the steak sliced with the salsa verde. Top with freshly grated horseradish and micro herbs.