Seared Rump Steaks with a Chimichurri Style Sauce
This a quick tasty recipe that's perfect for a mid week meal or to share with friends on the weekend. A great option to cook on the BBQ to keep the heat out of the kitchen on a hot summers night.
1kg Grass Fed Rump Steak
½ cup finely chopped coriander leaves
½ cup finely chopped flat leaf parsley leaves
1 shallot, finely diced
3 Garlic cloves minced
1 teaspoon dried oregano (to taste)
¾ cup extra virgin olive oil
½ cup Red wine vinegar
1 Jalapeño- deseeded and chopped finely (optional)
1 teaspoon salt
Salad and homemade chips (optional) to serve
Mix the coriander, parsley, oregano, salt, garlic, jalapeño and shallot in a small bowl.
Add the red wine vinegar and mix well.
While whisking the mixture lightly, slowly drip in the olive oil bit by bit until it is all combined.
Set aside until serving (you can make this well in advance to save time at dinner).
To cook the steak heat your BBQ plate to medium to hot.
Season the steak with salt on both sides. Add a little olive oil to the plate and add your steak.
Cook for 2-3 minutes on both sides to your liking (we like ours still blushing so increase the time if you like it well done, or shorten it if you like your steak blue).
Place the steak on a plate to rest for 5-10 minutes then slice into strips.
Serve with the chimichurri style sauce, a large garden salad and crispy home baked chips.
First created for Deagon Bulk Meats