Beef Rump Steak and Chimichurri Sauce
with a Charred Tenderstem® and Tomato Salad
- Milk
Originating in South America where they really know how to grill meat, chimichurri is a vibrant green herb sauce that pairs perfectly with tender slices of steak. The meat’s really the star of this dish, so we keep it simple by pairing it with an elegant cheese, tomato and broccoli salad.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
80 grams
Tenderstem® Broccoli
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 bunch(es)
Coriander
1 bunch(es)
Flat Leaf Parsley
1 pinch
Chilli Flakes
125 grams
Baby Plum Tomatoes
20 grams
Wild Rocket
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
3 tbsp
Olive Oil for the Dressing
¼ tsp
Salt for the Dressing
2 tbsp
Oil for Cooking
Utensils
Instructions
Remove the steaks from the fridge to bring up to room temperature before cooking.
Halve any thicker broccoli stems lengthways. Peel the garlic.
Juice the lime (see ingredients for amount).
Next, make the chimichurri sauce. If you don’t have a food processor, finely chop the coriander and parsley (stalks and all). Grate the garlic (or use a garlic press).
In a small bowl, add the herbs, garlic, chilli flakes, lime juice, salt and olive oil for the dressing (see pantry for both). Mix well with a fork, then set aside for serving.
If you have a food processor, whizz the same ingredients together until you have a paste.
Heat a large frying pan on high heat with a drizzle of oil. Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, brown each side of the steaks for medium-rare: 1 min 15 secs / medium: 1 min 45 secs / well done: 2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.
Transfer the steaks to a plate to rest, covering with a plate or foil to keep warm.
Whilst the steaks rest, return the frying pan to medium-high heat with a drizzle of oil (no need to clean).
Add the broccoli and fry for 5 mins, turning occasionally, then add in the baby plum tomatoes. Season with salt and pepper. Cook until the tomatoes start to burst and the broccoli chars, 2-3 mins.
Once rested, slice the steaks widthways into 1cm thick slices.
When ready, fan your steak slices out on your plates.
Serve the rocket alongside and top with the charred broccoli and baby plum tomatoes.
Crumble the Greek style salad cheese over the salad and drizzle the chimichurri sauce over your steak.
