Method

• 1.
  Preheat the oven to 150°C. Grease a baking tray and line with baking paper.
• 2.
  Brush 2 tbs olive oil all over the steaks and season with sea salt flakes. Set aside for 30 minutes to come to room temperature.
• 3.
  Heat a chargrill pan or barbecue to high heat. Cook steaks for 4-5 minutes each side until golden and grill marks appear. Using tongs, hold the edges of the steaks against the grill pan until browned all over.
• 4.
  Transfer to prepared tray and place in the oven, turning halfway for 12 minutes for medium-rare, or until cooked to your liking. (Cooking time will vary depending on the thickness of the steaks.)
• 5.
  Remove the steaks from the oven, then cover loosely with foil and set aside for 8 minutes to rest.
• 6.
  For the chimichurri, place all ingredients in a small food processor. Whiz until combined and finely chopped. Season.
• 7.
  Place lemon juice and remaining 1 tbs oil in a bowl. Season. Add mesclun leaves and toss to coat.
• 8.
  Slice the steaks against the grain into 2cm-thick slices and arrange on a serving plate. Spread with chimichurri and serve with mesclun salad.