Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.

Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!

Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Take steak out of the fridge 30 minutes prior to cooking.

Heat BBQ or heavy based skillet with 1 tbsp vegetable or canola oil over high heat until smoking.

Sprinkle each side of steak generously with salt and pepper.

Add steak and cook to your liking.

Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52C/125F, will rise to 54C/130F after resting) OR 2 1/2 min each side for medium (internal temp 57C/135F, will rise to 60C/140F).

Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.

Cut thin slices against the grain (see photo below) and serve with Chimichurri Sauce on the side so people can help themselves.