Blend the herbs, garlic, oil, vinegar and 2 tbsp water in a small food processor to a coarse paste, season. Use half to coat the steak.
Brush the Little Gems with a little oil. Heat a griddle on the barbeque or hob and griddle the Little Gems, cut side down, for 1-2 minutes until just beginning to char. Set aside.
Cook the steak on the barbeque for 2-3 minutes each side, remove and allow to rest for a couple of minutes before cutting into slices.
Place the Little Gems on 2 serving plates, top with the steak and drizzle over the remaining Chimichurri herb mix and serve.
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