Rump Steak with Chimichurri Sauce
Juicy rump steak and fresh, punchy chimichurri are a match made for the BBQ. Loaded with parsley, coriander, chilli, garlic and lime, the vibrant chimichurri cuts through the richness of the beef for a seriously flavour-packed meal.
Ready in just 20 minutes, it’s an easy way to take your weeknight steak dinner or weekend BBQ to the next level.
Rump Steak with Chimichurri Sauce
@leahitsines
4
10 minutes
10 minutes
Juicy rump steak and fresh, punchy chimichurri are a match made for the BBQ.
Ingredients
4 medium sized rump steaks
1 cup tightly packed parsley leaves
½ cup tightly packed coriander
1 long red chilli, deseeded and finely chopped
4 garlic cloves
½ tsp paprika
Salt and pepper to taste
½ cup olive oil
¼ cup lime juice
Directions
Season the steaks with a pinch of salt and pepper.
In a food processor, add parsley, coriander, chilli, garlic, paprika, salt, pepper, olive oil and lime juice. Blend until well combined.
On a hot grill plate, heat a small splash of olive oil over high heat.
Place steaks on the grill and cook to your liking. Take off the heat and leave to rest for 5 minutes. Then slice into thin strips.
Pour a large spoonful of the chimichurri sauce over the top of each steak. Pair with a delicious salad or some rice.