For the steaks:
2 Black Angus Flap Steaks, or 2 Sirloin Steaks if you prefer
2 tablespoons Maldon Sea Salt, or more to taste
1 tablespoon pepper, or more to taste
1 tablespoon Horio Organic Olive Oil
For the Chimichurri sauce:
3 tablespoons Ardo Chives
1 & 1/2 tablespoons Ardo Shallots
1 teaspoon Ardo Red Chilli
1 tablespoon Ardo Garlic
1/2 cup Ardo Parsley
3/4 cup Horio Organic Olive Oil
1 teaspoon Maldon Sea Salt Flakes
2 teaspoons lime juice*
1/2 cup red wine vinegar*
3/4 cup fresh cilantro*
*All ingredients available at Foodsaver Stores except those marked with an *
1. In a large plate, place the steaks and use a paper towel to pat them dry. Season the steaks with a generous amount of salt and pepper.
2. In a large frying pan over medium high heat, add 1 tablespoon of olive oil and ensure the bottom of the pan is coated in olive oil.
3. Once the pan is very hot, add the steaks. You should hear a sizzling sound. The general rule of thumb is for a 1 inch thick piece, sear each side of a steak for 4 to 5 minutes for a medium rare steak. Ensure your steaks are cooked to your liking before removing the steaks from the pan, remembering that the steaks will continue to cook a bit more once removed from the heat.
4. Place the steaks on your serving dish. Let rest for 5 to 10 minutes. Before serving, thinly slice. Serve with Chimichurri sauce.