800 grams rump steak
olive oil, sea salt and
ground black pepper
½ cup each parsley and coriander leaves, finely chopped
2 tablespoons capers, roughly chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
3 tablespoons red wine vinegar
1 teaspoon sea salt
½ cup olive oil
parmesan for shaving
2 small lemons, halved
Herb dressing: Combine all the ingredients in a bowl and set aside.
Steak: Rub both sides of the steak with oil, salt and pepper.
Cook on a hot preheated barbecue for 3–4 minutes each side or until done to your liking, adding the lemons cut side down for 2 minutes.
Transfer to a large plate and brush with 1 tablespoon of the dressing.
Rest the steak for a few minutes before carving. Top with spoonfuls of dressing and shaved parmesan and serve with the lemons for squeezing over the top. Pass extra dressing separately.