Prepare the Chimichurri: In a bowl, combine the chopped parsley, coriander, minced garlic, chopped chilli, extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, and a pinch of sugar. Stir everything together. You’ll notice the herbs should be well-coated in the oil and vinegar, creating a vibrant, almost salsa-like consistency. Set aside to allow the flavours to meld while you prepare the beef.

Prepare the Beef: Pat the sirloin steak dry with kitchen paper. This is crucial for a good sear. Rub the steak all over with the 2 tablespoons of olive oil, then season generously with the sea salt flakes and black pepper. The salt should feel grainy on the surface. Leave the steak to rest at room temperature for 30 minutes. This step is vital; you’ll feel the steak lose its fridge-cold chill, which ensures even cooking.

Preheat Your Grill: Get your grill or grill pan screaming hot over a high heat. You want it to be so hot that when you hold your hand about 15cm above the grates, you can only keep it there for a couple of seconds. A properly heated grill is the secret to that beautiful, dark crust.

Sear the Steak: Place the steak onto the hot grill. You should hear a loud, satisfying sizzle immediately – that’s the sound of success. Do not move it for 4 minutes. After this time, use tongs to carefully flip the steak. You should see deep, dark grill marks and the surface should feel firm when pressed. The smell of seared beef will fill your kitchen. Cook for another 4 minutes for medium-rare.

Check the Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, you’re aiming for 52-55°C (125-130°F). Insert the probe into the thickest part of the steak, avoiding any bone. If you prefer medium, cook for an extra 1-2 minutes per side, aiming for 58-60°C (136-140°F).

Rest the Steak: Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes. This is non-negotiable. You’ll see some juices start to pool on the board – that’s a good sign. Resting allows the muscle fibres to relax, redistributing the juices so they don’t run out when you cut into it.

Slice and Serve: After resting, slice the steak against the grain into thick, even strips. You’ll notice the interior is a perfect rosy pink, and the slices should be tender and moist. Arrange the slices on a serving platter and spoon a generous amount of the chimichurri over the top. Serve the remaining sauce on the side.