Beef Steak with Chimichurri Sauce

Remove the steak from the refrigerator in good time so that it reaches room temperature. Brush with a little olive oil and season generously with coarse sea salt and freshly ground pepper.

Heat a grill pan or grill to high heat. Grill the steak for 3–5 minutes per side, depending on the desired doneness. Then remove from the grill and let rest on a plate for about 7 minutes so that the meat juices can settle.

Meanwhile, prepare the Chimichurri sauce: Finely chop the flat-leaf parsley and oregano. Deseed the chili pepper and dice finely. Press or finely chop the garlic.