Make your chimichurri sauce by blending your parsley, coriander, olive oil, 3 of your 6 garlic cloves, chillis, red wine vinegar and oregano. Store remaining sauce in fridge for up to a couple of days or use as marinade in another meal
Slice your bread, drizzle with oil and toast in a pan or under a grill
Season steak generously with salt, pepper and a drizzle of any oil. Then fry in a pan on a high heat until crust forms (about 2 mins per side)
Turn heat down, add your butter, shallots, remaining garlic, thyme and rosemary. Baste the steak and cook on each side until desired level of done-ness
Whilst the steak is resting for 5-10 mins, fry your bell peppers in the same pan until softened
Assemble sandwich with red onion chutney, steak, peppers and chimichurri. Enjoy warm!