800 grams rump steak
2 teaspoons sea salt
freshly ground pepper
½ cup flat-leaf parsley, finely chopped
¼ cup coriander, finely chopped
¼ cup mint, finely chopped
2 cloves garlic, crushed
½ teaspoon smoked paprika
¼ teaspoon ground cumin
pinch chilli flakes
2 tablespoons red wine vinegar
⅓ cup olive oil
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 3 - 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.