Photo: Dan Jones
Whizz the parsley, garlic, 150ml olive oil, oregano and white wine vinegar together in a mini food processor with some seasoning until finely chopped. Add half the the cumin to taste.
Preheat a griddle pan. Brush the steaks all over with the remaininng olive oil and season on both sides with salt, pepper and the remaining cumin. Barbecue or griddle the steaks for 2-3 minutes on each side or until cooked to your liking. Set aside to rest for 10 minutes, then serve with the chimichurri sauce.