For the Chimichurri
- 140gr parsley leaves 50gr coriander leaves 100gr extra virgin olive oil 40gr vinegar
- 2 garlic cloves
- 3/4 t.sp. red pepper flakes 1/2 t.sp. oregano
- 1/2 t.sp. salt
Mix all ingredients in a food processor.
Grill the T-Bone to the desired degree & serve with the Chimichurri on top.