Chimichurri Steak & Manchego Super Sub
Place steaks on a board. Cover with cling film. Bash with a rolling pin until about 1.5cm thick. Add to a bowl. Drizzle with olive oil, season with salt and pepper. Cover, and leave to marinate for a minimum of 20 minutes. Leave steaks OUT OF THE FRIDGE so they will be at room temperature when you cook them.
Chimichurri time. Grab a bowl. Add a large handful of finely chopped parsley, a large handful of finely chopped coriander, finely chopped shallots, crushed garlic clove, red wine vinegar and 5 tablespoons of olive oil. Mix together.
Heat a griddle pan. Once it is hot, add your steaks. Cook for 4 minutes on each side.