Nothing compares to a well-cooked piece of rump steak. (I just had a Sinead O’Conner moment…) Lucky for me, my hubby is the boss of steak – he braais it perfect every time: medium to well done for me, still juicy with the fat charred just enough. We mostly enjoy the steak as is, but at times your pallet craves a little something extra.
This Argentinian chimichurri sauce compliments steak extremely well, it enhances the earthy flavour of the meat without overpowering it. It is quick and easy and the greenery looks wonderful, therefore perfect for impressing guests.
Handful of fresh Italian parsley, roughly chopped
Handful of fresh coriander, roughly chopped
2 teaspoons garlic
1 teaspoon minced chilli
30 ml balsamic vinegar
30 ml lemon juice
30 ml olive oil
- Mix all the ingredients together.
- Serve with rump steak and baked potatoes.