Allow steak to come to room temperature for at least 30 minutes before cooking. Pre-heat barbecue to high
For Salsa Verde: Place parsley, basil, garlic and capers in a food processor. Process until finely chopped. With the motor running, add oil and lemon juice. Process until well combined. Season with salt and pepper. Refrigerate until required.
Pat steaks dry with a paper towel, using rosemary brush, brush both sides with oil and sprinkle with a good pinch of sea salt. Place on pre-heated barbeque and cook for 10 minutes. Turn and cook for a further 10 minutes, brushing with a rosemary brush or to an internal doneness of 56°C. Transfer steak to a plate, cover loosely with foil, and rest for 10 minutes.
Carve against the grain. Serve with Salsa Verde, charred gem salad, roasted cauliflower and barbequed corn
