Barbecued Pluma Ibérica with Chimichurri Sauce

Ingredients

• 400g Pluma Iberica, cut into 4 pieces
• Olive oil, garlic cloves and thyme sprigs for marinating
• Salt flakes and freshly cracked black pepper
• For the chimichurri sauce:
• 2 cloves of garlic, finely chopped
• 1 banana shallot, finely chopped
• 1 small bunch of fresh coriander, finely chopped
• 1 small bunch of fresh flat-leaf parsley, finely chopped
• 2 tbsp of fresh oregano, finely chopped
• 1 whole red chilli, seeds removed and finely chopped
• 5 tbsp of extra virgin olive oil
• 2 tbsp of sherry vinegar
• Sea salt to taste
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