To keep this steak recipe strictly one pan, you can source some good quality chimichurri from the supermarket. If you can’t get hold of a good store-bought version of this Argentinian salsa, I’ve provided my go-to chimichurri recipe which can be made and stored in a jar with a slick of olive oil and will keep in the fridge for a week or so.
Serves 4 
30 mins 16 oz piece striploin steak
2 large garlic cloves, finely minced
3 tbsp olive oil
1 tbsp balsamic vinegar
3 sprigs rosemary, leaves finely chopped
8 small spring onions, trimmed
4 little gem lettuces, trimmed and cut in half lengthways
2 cups sunblushed tomatoes
3/4 cup Pecorino cheese shavings
For the chimichurri sauce:
½ small onion, roughly chopped
4 garlic cloves, chopped
2 handfuls of fresh flat leaf parsley
1 tsp of dried oregano
6 tbsp of extra virgin olive oil
3 tbsp of red wine vinegar
A pinch of cayenne pepper and sea salt
450g piece striploin steak
2 large garlic cloves, finely minced
3 tbsp olive oil
1 tbsp balsamic vinegar
3 sprigs rosemary, leaves finely chopped
8 small spring onions, trimmed
4 little gem lettuces, trimmed and cut in half lengthways
100g sunblushed tomatoes
75g Pecorino cheese shavings
For the chimichurri sauce:
½ small onion, roughly chopped
4 garlic cloves, chopped
2 handfuls of fresh flat leaf parsley
1 tsp of dried oregano
6 tbsp of extra virgin olive oil
3 tbsp of red wine vinegar
A pinch of cayenne pepper and sea salt
Food processor
Large bowl
Large griddle pan
