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| Barbecued Rump Steak with Chimichurri Sauce |
This vivid green sauce made with fresh herbs, garlic and olive oil is delicious served with barbecued meats, fish and vegetables. Try using a herb or smoked salt on the steak to add another dimension
Serves 4
Barbecued Rump Steak with Chimichurri Sauce ingredients: 800 grams rump steak. 2 teaspoons sea salt. freshly ground pepper. Chimichurri sauce: 1/2 cup flat-leaf parsley, finely chopped. 1/4 cup coriander, finely chopped. 1/4 cup mint, finely chopped. 2 cloves garlic, crushed. 1/2 teaspoon smoked paprika. 1/4 teaspoon ground cumin. pinch chilli flakes. 2 tablespoons red wine vinegar. 1/2 cup olive oil
Barbecued Rump Steak with Chimichurri Sauce recipe: Chimichurri sauce: Combine all the ingredients in a bowl and season. Rub both sides of the steak with olive oil, salt and pepper. Preheat a barbecue or grill pan and cook the steak for 4 minutes each side or until done to your liking. Transfer to a large plate and rest for 5 minutes. To serve: Slice the rump thinly against the grain and drizzle with some of the Chimichurri sauce and any resting juices. Serve with the remaining chimichurri, a green salad, cherry tomatoes and crusty bread rolls. 1 used Mustardmakers baked herb salt, available from good food stores. By then, the Barbecued Rump Steak is ready
