21 Day Aged Mexican Style Rump Steak and Chimichurri

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer your corn to a medium bowl and wipe out the pan.

While your corn chars, zest and cut the lime into wedges. Roughly chop the coriander and parsley (stalks and all).

Put your chopped herbs in a small bowl, add a pinch of zest and a squeeze of half of the lime and stir through the olive oil for the chimichurri (see pantry for amount). 

Season with salt and pepper and set aside. 

Return the (now empty) frying pan with a drizzle of oil in to a high heat.

Season the steaks with salt and pepper and sprinkle over the remaining Mexican style spice mix. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

Once the steak is cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Meanwhile, stir the coleslaw, a pinach of lime zest, a squeeze of lime juice and mayonnaise through the sweetcorn. Taste and season with salt and pepper if needed.

Just before you are ready to serve, toss the baby leaves through the slaw.