Image by Mark Roper

Ingredients (8)

• 1/2 cup (125ml) olive oil, plus extra to brush
• 1/4 cup (60ml) red wine vinegar
• 1/3 cup chopped flat-leaf parsley leaves
• 1 bunch fresh oregano, leaves chopped
• 1/2 tsp dried crushed chillies
• 1 garlic clove, crushed
• 1 fresh bay leaf*
• 6 large beef rib-eye steaks

Method

• Step 1 Preheat barbecue or chargrill to high. Place 1 tablespoon sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
• Step 2 Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).