Step 1 Bring water to boil with salt, bay leaves, garlic, and peppercorns to a boil. Simmer for 3-5 minutes, then set aside to cool down to room temperature. Place beef in the liquid brine, cover and refrigerate overnight. Prepare The Tomato Vinaigrette Step 2 Combine sliced tomatoes, sliced red onion, picked parsley, red wine vinegar, extra virgin olive oil, and salt in a bowl. Stir and set aside for 15 minutes before serving. Make The Chimichurri Step 3 In a mortar and pestle pound peeled garlic with salt until smooth. Add oregano, parsley, and coriander, then pound again. Mix in olive oil, red wine vinegar, chilli flakes and black pepper, stir to combine. Set aside ready to serve. Cook The Beef Step 4 Remove the steak from the brine. Pat dry with paper towel and rub the steak with a little olive oil and salt. Step 5 Heat a barbecue for 10 minutes. Cook the beef for 3-4 minutes each side for medium rare. Alternatively, cook the beef in a skillet pan on high heat for 3-4 minutes. Rest for 5 minutes before slicing. Step 6 Serve sliced steak with chimichurri and vinaigrette.
