21 Day Aged Rump Steak and Homemade Chimichurri

In the meantime, roughly chop the coriander and parsley (stalks and all).

Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

In a small bowl, mix the coriander, parsley, garlic, chilli flakes, lime zest, half the lime juice with the sugar and olive oil for the chimichurri (see pantry for both amounts). 

Season with salt and pepper, then set your chimichurri aside for later. 

In a large bowl, add the olive oil for the dressing (see pantry for both amounts), a pinch of sugar and the remaining lime juice. Season with salt and pepper.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces. Halve the baby plum tomatoes.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Toss the tomatoes and avocado with the dressing. Set aside.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. 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. IMPORTANT: Wash your hands and equipment after handling raw meat. 

Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

Meanwhile, crumble your Greek style salad cheese into the bowl of dressing, then toss your baby gem through.

Once your steaks are ready, thinly slice widthways.