Place the chilli, coriander, parsley, oregano and red onion in a food processor with some olive oil and blitz until it’s a rough paste then thin out to a drizzling consistency with more olive oil, red wine vinegar and lime juice.
Cook the steak with indirect heat until its medium rare with an internal temp of 55-60°c then crank the BBQ to 250°c and sear both sides of the meat until a crust forms.
Remove from the BBQ and let the meat rest for 10 mins then slice and serve.
