You'll need:

350g sirloin steak
1/2 cup finely chopped fresh flat-leaf parsley
1 bunch spring onions
3 cloves garlic, minced|
3 tbsp red-wine vinegar
2 tbsp water
1/2 tsp salt
1/2 tsp dried chilli flakes
1/2 tsp ground black pepper
Salt and pepper to taste
1/4 cup olive oil

Optional:

Black beans
Corn tortillas

Method

To make the chimichurri sauce, mix together the vinegar, water, garlic, salt, chilli flakes and black pepper. Whisk in the oil. When everything's blended, add the parsley. Preheat a frying pan on high. Season the steak with salt and pepper and place it in the hot pan.
For medium-rare, cook it for 3-4 minutes on each side. Trim the roots from the spring onions and add the entire bunch to the pan just after you've flipped the steak. Cook the spring onions until they're lightly charred, about 4-5 minutes. Drizzle the steak with chimichurri and serve it with the grilled spring onions. Serve with black beans and hot corn tortillas. Serves two.

Nutritional information per serving: 1797 kilojoules; 38 grams protein; 7g carbohydrates; 28g fat (8g saturated).