1. Take the steaks out of the fridge 20–30 minutes before cooking. Pat thoroughly dry with kitchen paper.
2. Fit the griddle plate and preheat the MultiGrill using the Sear function, which reaches 250°C.
3. Brush both sides of each steak lightly with olive oil, then season with the salt, pepper and smoked paprika, if using.
4. Place the steaks on the hot grill. Cook for approximately 3–4 minutes per side for medium-rare, 4–5 minutes per side for medium, or 5–6 minutes per side for well done. Timings will vary according to the thickness of the steaks.
5. If using a food thermometer, check the thickest part: aim for 54–57°C for medium-rare, 60–63°C for medium, or at least 71°C for well done.
6. Transfer the steaks to a warm plate, cover loosely and rest for 5–8 minutes.
7. For the chimichurri, place the parsley, coriander (if using), garlic, chilli, oregano, red wine vinegar, salt and pepper in the Smeg hand blender’s chopping bowl attachment.
8. Fit the chopping attachment and pulse in short bursts until everything is finely chopped but still textured. Alternatively, use the blending shaft in the tall beaker, keeping the blade guard fully submerged to minimise splashing.
9. Add the olive oil and pulse two or three times, just until combined. Avoid over-blending: the chimichurri should be loose and spoonable, with visible pieces of herb.
10. Taste and adjust with a little more vinegar, salt or olive oil. Leave to stand for 10 minutes before serving so that the flavours can develop.
