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Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 150°C. Grease a baking tray and line with baking paper.
Step 2
Brush 2 tbs olive oil all over the steaks and season with sea salt flakes. Set aside for 30 minutes to come to room temperature.
Step 3
Heat a chargrill pan or barbecue to high heat. Cook steaks for 4-5 minutes each side until golden and grill marks appear. Using tongs, hold the edges of the steaks against the grill pan until browned all over.
Step 4
Transfer to prepared tray and place in the oven, turning halfway for 12 minutes for medium-rare, or until cooked to your liking. (Cooking time will vary depending on the thickness of the steaks.)
Step 5
Remove the steaks from the oven, then cover loosely with foil and set aside for 8 minutes to rest.
Step 6
For the chimichurri, place all ingredients in a small food processor. Whiz until combined and finely chopped. Season.
Step 7
Place lemon juice and remaining 1 tbs oil in a bowl. Season. Add mesclun leaves and toss to coat.
Step 8
Slice the steaks against the grain into 2cm-thick slices and arrange on a serving plate. Spread with chimichurri and serve with mesclun salad.
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