To make the chimichurri mix all the ingredients together in a bowl and adjust the seasoning to taste. The roughly chopped parsley adds a lovely texture.
Rub the beef in olive oil and season generously with salt and freshly ground black pepper.
Grill the T-bone steaks on a hot fire or griddle pan. Start by rendering the fat on the side of the steak, cook until caramelised and then stand the T-bone upright onto the bone to lightly charr.
Turn to cook on both sides of the steak to your preferred doneness; depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare which is recommended.
Leave the meat to rest for half its cooking time.
Slice the T-bone steak and serve with the chunky chilli chimichurri and sides of your choice. We recommend an avocado salad and charred peppers as accompaniments.