This vivid green sauce made with fresh herbs, garlic and olive oil is delicious served with barbecued meats, fish and vegetables. Try using a herb or smoked salt on the steak to add another dimension.
Serves: 4
INGREDIENTS
800 grams rump steak
2 teaspoons sea salt
freshly ground pepper
Chimichurri sauce
½ cup flat-leaf parsley, finely chopped
¼ cup coriander, finely chopped
¼ cup mint, finely chopped
2 cloves garlic, crushed
½ teaspoon smoked paprika
¼ teaspoon ground cumin
pinch chilli flakes
2 tablespoons red wine vinegar
⅓ cup olive oil
METHOD
Chimichurri sauce: Combine all the ingredients in a bowl and season.
Rub both sides of the steak with olive oil, salt and pepper.
Preheat a barbecue or grill pan and cook the steak for 3 - 4 minutes each side or until done to your liking. Transfer to a large plate and rest for 5 minutes.
To serve: Slice the rump thinly against the grain and drizzle with some of the Chimichurri sauce and any resting juices. Serve with the remaining Chimichurri, a green salad, cherry tomatoes and crusty bread rolls.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.