Grilled Wakanui Rump Steak with Chimichurri Style Sauce
300g Wakanui Rump Steak
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
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.