Prepare the Steak: Pat the steak dry with paper towels – this is crucial for a good sear. Rub both sides of the steak with 2 tablespoons of olive oil, then generously season with smoked paprika, garlic powder, salt, and black pepper. Massage the seasonings into the meat until it's evenly coated, creating a lovely reddish hue. Let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 2 hours, allowing the flavours to really sink in.

Make the Chimichurri: While the steak marinates, prepare the chimichurri. In a small bowl, combine the finely chopped parsley, oregano, minced garlic, and minced red chilli. Pour in the red wine vinegar and extra virgin olive oil. Stir well until all ingredients are thoroughly mixed and the oil has emulsified slightly, taking on a vibrant green colour. Season with sea salt and black pepper, tasting and adjusting as needed. The aroma should be bright and pungent. Set aside to allow the flavours to meld.

Preheat the Grill: Heat your grill or grill pan over a high flame until it’s smoking slightly and very hot – you want to hear a distinct sizzle when the steak hits the surface. This high heat is essential for achieving a beautiful crust and those coveted grill marks.

Grill the Steak: Carefully place the marinated steak onto the hot grill. You should hear a satisfying sizzle immediately. Grill for 3-5 minutes per side for medium-rare (internal temperature 55-57°C), or 6-8 minutes per side for medium (internal temperature 60-63°C), depending on thickness and desired doneness. The exterior should develop a deep, inviting brown crust with prominent grill marks. Use a meat thermometer to check for accuracy – it’s the best way to ensure your steak is cooked just right.

Rest and Slice the Steak: Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This resting period is vital, as it allows the juices to redistribute throughout the meat, resulting in a tender, moist steak. If you cut it too soon, the juices will run out, leaving you with dry meat. The steak should feel warm to the touch and slightly springy. After resting, slice the steak against the grain into thin strips, revealing a rosy pink centre.

Assemble the Salad: In a large mixing bowl, gently combine the mixed salad leaves, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, diced yellow bell pepper, and diced avocado. Arrange the salad mixture onto individual plates or a large serving platter. Top generously with the sliced grilled steak, then spoon over a generous amount of the vibrant chimichurri dressing. Serve immediately, inviting everyone to enjoy the fresh aromas and rich flavours.