Make chimichurri: combine all chimichurri ingredients in a bowl. Stir well. Rest at room temperature for 30 minutes for flavours to develop. Don't blend, it goes bitter.

Take steaks out of the fridge 30 minutes before cooking. Pat dry, salt generously.

Heat a heavy pan or BBQ flat plate over the highest heat until smoking. Brush steaks lightly with oil.

Cook 3 minutes per side for medium-rare (3cm thick), flipping once. Don't move them in the first 3 minutes; you want a deep crust.

Rest 5 minutes on a board, loosely covered with foil.

Slice across the grain. Spoon chimichurri over generously. Serve with crusty bread, smashed potatoes, or a green salad.