Blitz the parsley, oregano, garlic, shallot and chilli in a blender with the oil, lemon juice, 2tbsp Sarson’s Malt Vinegar, sugar and a good pinch of salt. Blend until it’s finely chopped and becomes a thick sauce, taste for seasoning. Refrigerate until ready to serve
Take the steaks out of the fridge 1hr before cooking so that they come up to room temperature. Cook in a heavy based frying pan or griddle pan to your taste then allow to rest on a warmed plate to rest for 5 minutes and serve with chimichurri sauce.