For the chimichurri:
1 avocado, pit and skin removed, cut into small cubes
4 tbsp. red wine vinegar
10 tbsp. extra-virgin olive oil
2 gloves of garlic, grated
1 handful of fresh mint, chopped
1 handful of fresh coriander, chopped
1 handful of fresh parsley, chopped
½ red chilli pepper, finely chopped
1 tbsp. dried Italian herbs (must include oregano)
Sea salt and pepper
For the grilled steak:
±500g premium steak
Sea salt and pepper
