- Step 1
Process parsley, coriander, oregano and garlic in a food processor until finely chopped. Transfer to a bowl. Add the oil, red wine vinegar, salt and chilli flakes. Season with pepper. Transfer 1/2 cup of the chimichurri to a shallow glass or ceramic dish. Add the beef and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate. Transfer the remaining chimichurri to a bowl. Cover with plastic wrap and place in the fridge until required.
- Step 2
Preheat oven to 180°C. Preheat a chargrill on high. Drain the steaks from the marinade and spray with oil. Season with salt and pepper. Cook the steaks for 4-5 minutes each side or until browned. Transfer to a wire rack in a roasting pan. Roast for 10 minutes for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover loosely with foil and set aside for 5 minutes to rest.
- Step 3
To make the red cabbage & radish slaw, place the combined cabbage, radish, coriander, carrot and shallot in a large bowl. Combine the oil, lime juice and sugar in a jug. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss to combine.
- Step 4
Divide the steak and slaw among serving plates. Serve with chimichurri.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.