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
INGREDIENTS
800 grams rump steak
2 teaspoons sea salt
freshly ground pepper
Chimichurri sauce
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad]()
RecipeRump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Article by Claire Aldous![T-bone with New Potatoes and Rosemary]()
RecipeT-bone with New Potatoes and Rosemary
Article by Claire Aldous![Rump Steak with Spring Onion, Wasabi and Ginger Dressing]()
RecipeRump Steak with Spring Onion, Wasabi and Ginger Dressing
Article by Claire Aldous![Bacon-Wrapped Fillet Steaks with Green Peppercorn Hollandaise]()
RecipeBacon-Wrapped Fillet Steaks with Green Peppercorn Hollandaise
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.