Barbecued Rump Steak with Chimichurri Sauce
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.
Chimichurri sauce: Combine all the ingredients in a bowl
Rub both sides of the steak with olive oil, salt and pepper. Preheat a barbecue or grill pan and cook the steak for 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. Serves 4