Serves: 2

INGREDIENTS:

- 2 x 100-150g eye fillet steaks

- 3 tablespoons of EVOO

- 1 teaspoon lemon juice

- 1/4 cup finely chopped coriander

- 1/4 cup finely chopped parsley

- 1/2 clove of garlic, finely chopped

- 1/2 teaspoon cayenne pepper

- 1/2 teaspoon smoked paprika

- 1 teaspoon ground cumin

- Salt & Pepper

METHOD:

1. To make the Chimichurri sauce, place the herbs, garlic, lemon juice, salt, pepper and 2 tablespoons of EVOO in a bowl and mix together (alternatively you can place all ingredients in a food processor and blitz to a paste). Set sauce aside

2. In another small bowl add the spices, salt, pepper and the remaining EVOO. Mix well. Spread this paste over each side of the eye fillets

3. Heat a griddle pan over medium heat. Cook the steaks for 3-4 minutes each side or until cooked to your liking. Let steaks rest for a few minutes then cut into strips (again the grain of the meat).

4. Serve topped with the Chimichurri sauce, some cous cous or roast potatoes and a big salad. Add a few teaspoons of chimichurri sauce to the salad for flavour.