Originally from Argentina, chimichurri is a made from fresh blended herbs, spices and red wine vinegar. Served with melt in your mouth rump steak and oven baked potato crisps and a side salad. This is a perfect dish for steak lovers.
30 Minutes. 250g Grass Fed Rump Per Person.
2 x 250g rump steak
3 tablespoons red wine vinegar
3 sprigs parsley
3 sprigs coriander
1 clove of garlic
1/4 teaspoon ground cumin
1/4 teaspoon dried chilli flakes
500g desiree Potatoes
50g mixed leaf
1 medium radish
Remove steak from the fridge. Preheat oven to 200ºC fan bake.
Make chimichurri sauce
Place herbs, garlic, chilli, cumin, salt and 3/4 of the red wine vinegar in a food processor. Add 50ml olive oil and blend until smooth. Alternatively mortar and pestle can be used.
Place steaks into a bowl and pour over HALF of the chimichurri sauce and mix until coated. Set aside for 15 minutes.
Cook potato chips
Peel the potatoes and slice into 0.5 cm slices. Place in a bowl and coat with a drizzle of olive oil, salt and pepper. Place a single layer on a lined baking tray. Place in the oven and cook for 25 minutes until golden and crisp.
Cook steak & make salad|With 10 minutes to go on potato chips, heat a heavy based grill pan, fry pan or BBQ to hot (not smoking hot). Add the meat to the pan and cook for 3 minutes each side (medium). Once cooked remove rump from pan and loosely cover with foil for 3 minutes to rest.Thinly slice radish and combine with mixed leaves. Dress with remaining vinegar, a drizzle of olive oil, salt and pepper.
Place baked potato chips on the plates with the steak and salad. Drizzle the remaining chimichurri sauce over the steak.
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