21 Day Aged Rump Steak Chimichurri Salad

a) While the onions roast, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta into a small bowl. Drizzle with oil, season with salt and pepper and toss to coat well.

b) Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). 

c) To make the chimichurri dressing, mix together in a small bowl the parsley, garlic and red wine vinegar with the olive oil for the chimichurri (see pantry for amount) and 1/4 tsp salt. Season with pepper and mix until combined.

a) When the onions have been in the oven for 10-15 mins, remove the tray from the oven and add the ciabatta chunks. Spread out in a single layer and return to the oven until golden, 8-10 mins.

b) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

a) Meanwhile, 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.

b) 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. The steak is safe to eat when browned on the outside.

a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins.

b) While the steaks rest, combine in a large mixing bowl half the chimichurri dressing with the olive oil for the dressing (see pantry for amount), the roasted onions, the baked croutons and the baby leaf mix.

c) Crumble in two thirds of the Greek style salad cheese, then toss to coat everything in the chimichurri dressing.