Firstly, take the fennel and halved shallots and place them on a baking tray, drizzle with olive oil and sprinkle with salt and pepper.
Place in the oven for about 20 minutes.
After 10 minutes place the cherry tomatoes on the same tray to roast.
Whilst the vegetables are roasting you can make the chimichurri.
In a blender, place the coriander, parsley, green chilli, white wine vinegar, diced shallot, pinch of sea salt and olive oil.
Blend until a rough puree. You can sweeten with honey to taste.
To cook the steak, take a large non-stick frying pan and heat.
Rub the steak with olive oil and season with salt and pepper.
Heavily sear both sides of the steak for approximately 2 mins per side and then leave to rest for another 4 minutes (this should cook you steak to medium rare/medium depending on the thickness).
Slice the rested steak and place on a wooden serving board.
Next, place the chimichurri in a serving pot and scatter over the roasted vegetables.
Serve with warm crusty bread and roasted whole garlic and green chilli.
Prep time: 45 mins
Cook time: 25 mins
2 Thick 8-10oz ribeye steaks
1 Bunch coriander
1 Bunch flat leaf parsley
1 Shallot finely sliced
3 Shallots cut in half
120g Olive oil
2tbsp White wine vinegar
1 Green chilli deseeded and finely sliced
1 Bulb of fennel cut into wedges
2 Large stems of cherry tomatoes
Flaked sea salt
Cracked black pepper
Drizzle of Honey