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To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.
Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.