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
RecipeRump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Article by Claire Aldous
RecipeT-bone with New Potatoes and Rosemary
Article by Claire Aldous
RecipeRump Steak with Spring Onion, Wasabi and Ginger Dressing
Article by Claire Aldous
RecipeBacon-Wrapped Fillet Steaks with Green Peppercorn Hollandaise
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!