Barbecued Rump Steak with Chimichurri Sauce

, from Issue #46. December, 2016
Photography by Manja Wachsmuth.
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


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
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.