Directions

1. Mix the olive oil, oregano, salt and pepper together in a small bowl. Slice the bread into smaller pieces and brush or spoon the mixture generously over each slice.

2. Place the bread onto a lined baking tray and cook at 180°C for 10 - 15 minutes or until golden and crunchy.

3. Finely chop the parsley and garlic, then combine them in a heatproof bowl or jar with the olive oil, red wine vinegar, salt, black pepper and chilli flakes.

4. Place a small piece of hot charcoal into a separate small heatproof dish beside the chimichurri. Add a small drizzle of oil to the charcoal, then immediately cover the container for approximately 2 minutes to trap the smoke. Remove the charcoal before serving and stir the chimichurri well.

5. Preheat the BBQ or grill over high heat. Place the steaks directly over the heat and cook for approximately 3- 4 minutes per side, depending on their thickness and your preferred level of doneness.

6. Remove the steaks once they reach approximately 52-54°C for medium-rare or 57-60°C for medium. Allow them to rest for 5-10 minutes before slicing against the grain.

7. Spoon the smoked chimichurri over the sliced steaks and serve with the crispy herb bread.