1 Red Jalapeño chilli de-seeded and finely chopped
1 Red Thai Chilli chopped seeds in
¾ tsp. Dried or fresh oregano
1 tsp. Coarse salt
½ tsp. Ground Black pepper course
1 tsp. Sugar
Instructions:
Allow your steaks to come to room temperature by covering them with cling film on a plate and letting them rest on the kitchen counter in a cool area for an hour.
While the steaks are coming to temperature, chop all your ingredients for the sauce. Do not do this in an electric chopper/blender, the sauce needs to be chunky.
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Once your steaks are at room temperature and you are ready to serve, heat your pan on high, add a splash of oil, season steaks and fry to your liking. Only turn your steak once you have a nice brown caramalisation crust on the seared side.
Turn the pan heat down, add the butter and thyme, it should froth the butter and you can then baste the steaks with the nut brown butter.
Transfer to the cooling rack, season again and then plate up topping the steaks with the chimichurri sauce.
