Originally from Argentina, chimichurri is a green sauce perfect for grilled meat. If you like great steak, this is a must try. Made with melt in your mouth rump steak.
35 Minutes. Sugar Free. Gluten Free.
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
70g mixed salad leaves
1 medium radish
Remove steak from the fridge. Preheat oven to 200*C, fan bake. Line a baking tray with baking paper.
Make chimichurri sauce
Place 3/4ers of the red wine vinegar, herbs, garlic, chilli, cumin and salt in a food processor add 50ml of 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 & make salad
Peel and wash the potatoes and slice into 0.5 cm slices. Lightly oil and salt and pepper the potatoes in a with a brush or in a mixing bowl. Place a single layer on the prepared baking tray. Place in the oven and cook for 25 minutes until golden and crisp. In a jar or small bowl add the remaining red wine vinegar and olive oil (one part vinegar to 3 parts olive oil). Season with salt and pepper and shake well or whisk. Thinly slice radish and combine with mixed leaves and dress just before serving.
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.
Place baked potato chips on the plates with the steak and salad. Drizzle the remaining chimichurri sauce over the steak.
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