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Remove the steaks from the fridge 20 minutes before cooking.
Pulse the garlic and olive oil together in a food processor until a smooth paste is formed. Add the chilli, shallot, lemon juice and red wine vinegar, pulse. Transfer the sauce to a large bowl mix in the herbs. Add the halved tomatoes, season with salt and pepper.
Brush the steaks with oil, season and throw on a hot grill. For blue 1.5 minutes each side, rare 2 minutes, medium rare 2.5 minutes & well done 4 minutes each side. Dress with chimichurri.