Steak with chimichurri

Let the steaks come to room temperature. Peel the garlic. Remove the seeds from the red pepper and finely chop the pepper.

Cut the shallot finely. Finely chop the parsley and oregano. Squeeze the garlic over a bowl. Add the vinegar, olive oil, cayenne pepper, mustard, dried oregano, some salt and freshly ground black pepper.

Beat everything with a whisk to a tied dressing. Stir in the red pepper, shallot, parsley and oregano. Leave the chimichurri for an hour so that the flavors can develop.

Heat the grill pan or barbecue until it is piping hot.

Rub the steaks with salt, pepper and a tablespoon of olive oil. Roast the steaks nicely brown in four to six minutes. From the inside they are still rosé.

Serve the steaks with the chimichurri on them.