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Grilled Wakanui Rump Steak with Chimichurri Style Sauce


300g Wakanui Rump Steak

Vegetable oil

Sea salt & fresh ground pepper

1 cup fresh parsley, loosely packed

1/4 cup fresh coriander sprigs

1 small clove of garlic, chopped

1 small red chilli, chopped

3 Tbsp. sherry vinegar

1/4 cup olive oil

Flat breads



Bring the Wakanui Rump Steak to room temperature.

Preheat your grill or fry pan to a high heat. Rub the steak with vegetable oil and season well with salt and pepper. Cook for approximately 3 minutes each side for medium-rare. Remove from the heat and rest for 2 to 3 minutes.

Place the fresh parsley, coriander, garlic and chilli (with or without seeds, as you prefer) into a food processor or chop very finely by hand.

Mix in the sherry vinegar, olive oil, salt and pepper, and a little water if necessary to form a pouring consistency.


Arrange thinly sliced rump onto a serving platter, drizzle generously with the Chimichurri sauce and serve with fresh tomatoes and warm flat breads on the side.