Argentinian striploin with pico de gallo and chimichurri

Serves: 4
Ingredients
Argentinian striploin 1 kg
For the pico de gallo:
Tomato, seeded, diced 1 ½ cup
Onion, red, diced ¼ cup
Jalapeno, diced 1 tbsp
Garlic, minced 1 tbsp
Limejuice 2 limes
Cilantro 2 tbsp
Cilantro to garnish
Salt and pepper to taste
For the chimichurri:
Parsley, flat-leaf, fresh,
firmly packed, trimmed of thick stems 1 cup
Garlic 3-4 clove
Oregano leaves, fresh 2 tbsp
Olive oil ½ cup
White vinegar 2 tbsp
Sea salt 1 tsp
Black pepper, freshly ground ¼ tsp
Red pepper flakes ¼ tsp
Method
Trim and char grill to preferred doneness.
Mix all the ingredients for the pico de gallo together.
Do the same for the chimichurri ingredients together.
To serve, slice the steaks and layer them fanned out on the plate.
Spread the pico de gallo on top of each steak and drizzle the chimchurri around the plate.

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