Chimichurri often accompanies grilled meats. Here, it’s rump steak.

Serves 2

Chimichurri

Chimichurri is an Argentinian sauce made from chopped parsley. Although it’s a raw sauce, it can be used to baste the meat as it cooks, or spooned over the steak as it rests. Chimichurri often accompanies grilled meats known as “asados” but it can also be used alongside sausages and fish.

Rump Steaks

Any steaks will work with this recipe, but I like the tougher rump steak as it tends to have a beefier flavour. Rump steaks are furthest towards the back of the cow and more well-worked than other traditional steaks such as sirloin or a fillet. These lazy muscles have meat that is more tender as exercise hasn’t made them tough. While rump steak loses some of its tenderness, it has developed a richer flavour from fat being dispersed throughout the muscle.

Rump Steak Cooking Times

Rum steaks are best served medium rare to maximise their tenderness, however, you may have a different preference so below are the different internal temperatures and their cooking times. If you have a meat thermometer, then you can get an accurate gauge of how well your steak is cooked. For a perfectly cooked steak, remove the steak from the heat as it reaches approximately 5C lower than the preferred temperature. It will continue cooking as the steak rests somewhere warm.

Rare – 2 – 2½ Minutes on each side – 57C

Medium Rare – 3 ½ Minutes on each side – 63C

Medium – 5 Minutes on each side – 71C

Well Done – 6 Minutes on Each Side -74C

(Times are guidelines only. Actual times may vary according to the thickness of the steaks.)

Resting Rum Steaks

It’s important to rest the meat. When the steaks cook, the muscle fibres contract and squeeze together, making them tougher and hard to break down. However, when steak rests, these muscle fibres relax, resulting in a more tender steak. It’s important to remember, that the steak will continue to cook as it rests. Therefore, it should be removed from the heat before it reaches its desired temperature.

Ingredients

For the Chimichurri:

25g Fresh Parsley, Finely Chopped

15g Fresh Coriander, Finely Chopped

1 Shallot, Finely Chopped

2 Garlic Cloves, Finely Chopped

1 Tsp Red Chilli Flakes

2 tsp. Dried Oregano

40ml Red Wine Vinegar

80ml Olive Oil

¼ Tsp Sea Salt

1 Squeeze of Lime (Optional)

For the steaks:

2 Rump Steaks Weighing Approx 227g

4 Tbsp Olive Oil

Salt / Black Pepper to taste

Method

1. Mix all the ingredients for the chimichurri together and leave to stand for at least 20 minutes to infuse.
2. Heat a hot pan over medium-high heat.
3. Pat the steaks dry and season with salt and pepper. Drizzle with the oil on both sides, then lay the steaks in the pan. Cook for the amount of time stated in the temperature guides above. Remember to remove the steaks from the pan 5C earlier than the target temperature.
4. Set aside in a warm place to rest for 5 minutes with the sauce spooned over the top of the steaks.