Make the chimichurri: In a small bowl, combine the red wine vinegar, minced garlic, diced shallot, and chopped chilli. Stir together and let it sit for 5 minutes. This step mellows the sharpness of the garlic and shallot. Then, stir in the chopped parsley, coriander, and oregano. Pour in the extra virgin olive oil and stir well. The sauce should be a vibrant, speckled green. Season with a generous pinch of salt and a twist of black pepper. Set aside to let the flavours meld while you prepare the steak.

Prepare the steaks: Remove your steaks from the fridge about 30 minutes before cooking. Pat them dry with kitchen paper. This is crucial for a good sear. Season generously on all sides with salt and freshly ground black pepper. The steak should look lightly coated, not caked with salt.

Heat the grill: Heat your grill or a heavy-based grill pan over a high heat until it is smoking hot. You should feel the heat radiating when you hold your hand a few inches above the grates. Using a pair of tongs, dip a folded piece of kitchen paper into the vegetable oil and carefully wipe down the grill grates. You will hear a satisfying sizzle.

Sear the steaks: Place the steaks onto the hottest part of the grill. You should hear a loud, aggressive sizzle immediately. Cook for 3-4 minutes without moving them. You are looking for a deep, dark brown crust to form. The edges of the steak will start to look opaque.

Flip and finish cooking: Using your tongs, flip the steaks. They should release easily from the grill. If they stick, give them another 30 seconds. Cook for another 3-4 minutes for medium-rare, or to your preferred doneness. For the most accurate result, use a meat thermometer. Insert it into the thickest part of the steak: 52°C for rare, 57°C for medium-rare, 63°C for medium, and 71°C for well-done. The steak will feel springy when pressed.

Rest the steaks: Transfer the cooked steaks to a cutting board or a warm plate. Spoon a little of the chimichurri over the top. Loosely tent with foil and allow them to rest for 5-10 minutes. During this time, the juices will redistribute throughout the meat, ensuring every bite is tender and moist. You will see a small amount of pink juice pooling on the board, which is a good sign.

Slice and serve: After resting, slice the steaks against the grain. This shortens the muscle fibres, making the meat more tender. Arrange the slices on a serving platter and spoon the remaining chimichurri generously over the top. The contrast of the dark, charred exterior against the bright green sauce is quite beautiful.