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. Season and refrigerate until required.
Pat steaks dry with a paper towel, using rosemary brush, brush both sides with oil and season with sea salt. Place on pre-heated barbeque and cook for 10 minutes. Turn and cook for a further 10 minutes or to an internal doneness of 56°C, brushing with rosemary.
Transfer steak to a plate, cover loosely with foil, and rest for 10 minutes.
Carve across the grain. Serve with salsa verde, charred gem salad, roasted cauliflower and barbequed corn
