Bar­be­cued Rump Steak with Chimichurri Sauce

Dish - Everyday Dish - - Mains -

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

and sea­son.

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

BAR­BE­CUED RUMP STEAK WITH CHIMICHURRI SAUCE

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