Method
Step 1
Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with cumin, ground coriander, cayenne pepper, salt, pepper and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.
Step 2
To make the chimichurri sauce, mix the fresh coriander, parsley, garlic, white wine vinegar and olive oil in a small serving bowl.
Step 3
To make the side salad first mix balsamic vinegar, olive oil, salt and pepper to make the dressing in a shaker (or any container with a lid) Shake well. Then toss the salad leaves, carrot, cucumber and salad dressing in a salad bowl. Top with sunflower seeds and crumbled feta cheese.
Step 4
Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.
Step 5
To serve, divide the steak strips between the plates and cover with a serving of chimichurri sauce. Add a serving of salad on the side.