Beef Rump with Chimichurri

Method

  1. Season steaks with a pinch of salt and pepper.
  2. To make the chimichurri sauce: In a food processor, add parlsey, coriander, chilli, garlic, paprika, olive oil, lime juice, salt and pepper. Blend until combined.
  3. On a hot grill plate, heat a small dash of olive oil over high heat.
  4. Place steaks on the grill and cook to your liking. Take off the heat and leave to rest for 5 minutes. Then slice into strips.
  5. Pour a large spoonful of the chimichurri sauce over the top of each steak.
  6. Serve with a  salad or your favourite type of rice.

*Tip: Chimichurri sauce can be stored in an airtight container in the fridge for several days.

RECIPE: Courtesy of Australian Beef