Make the chimichurri

• Finely chop the parsley and garlic and place in a bowl.
• Add the oregano, chilli flakes, red wine vinegar and olive oil.
• Season with salt and stir well, then set aside to let the flavours develop.

Roast the bone marrow

• Season the split bone marrow with salt.
• Roast in a hot oven until the marrow is soft and bubbling.

Scoop the marrow into the butter

• Scoop the roasted marrow out of the bones into the softened butter.
• Mash together into a smooth marrow butter.

Cook the steak

• Season the steak generously with salt.
• Sear on a very hot grill or pan, turning once, until nicely charred.
• Rest the steak before slicing.

Serve

• Slice the steak and top with the marrow butter.
• Spoon the chimichurri generously over the steak.