Steak with chimichurri sauce

INGREDIENTS

• 1/2 cup (125ml) olive oil, plus extra to brush
• 1/4 cup (60ml) red wine vinegar
• 1/3 cup chopped flat-leaf parsley leaves
• 1 bunch fresh oregano, leaves chopped
• 1/2 teaspoon dried crushed chillies
• 1 garlic clove, crushed
• 1 bay leaf
• 6 large rib-eye steaks
• Baked sweet potatoes, to serve

METHOD

• 1.
  Preheat barbecue or chargrill to high. Place 1 tablespoon sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add all remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest, loosely covered with foil, for 5 minutes.
• 2.
• Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes.