Liv's Rump Steak with Chimichurri

by Oliver Hagen January 06, 2021 2 min read

Liv's Rump Steak with Chimichurri

Liv from our Head Office has created this foolproof and super simple recipe using our organic rump steak. Whether you are cooking for 2 or feeding a crowd, we know this recipe will be a hit! 

Serves 2-3

Ingredients 

  • 750g Rump Steak

Chimichurri

  • Bunch of Parsley
  • Handful fresh Oregano
  • 2 Garlic Cloves
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Capers
  • 150ml Olive Oil

Spuds with Thyme and Feta

  • ½ kg Dutch Cream Potatoes, peeled and halved
  • 2 Garlic Cloves, 
  • 100g Feta Cheese
  • Handful fresh Thyme

Tomato Salad

  • 300g Tomatoes, halved or quartered
  • Basil
  • ½ Red Onion, finely chopped
  • 1 tbsp Red Wine Vinegar
  • Extra Virgin Olive Oil

Method

  1. Preheat oven to 200 degrees
  2. Pull the steak out of the fridge and sit on the counter while you prepare the rest of the meal, to allow it to come to room temperature. Pat it down with paper towel and salt generously.
  3. Put potatoes in saucepan with salted cold water and bring to boil, cook until just tender.
  4. Place potatoes in a pan with oil, salt and crushed garlic cloves and throw in oven
  5. Put chimichurri ingredients into a food processor and blend until smooth adding salt to taste
  6. Gently toss tomatoes, red onion and basil in a bowl. Season with salt, pepper, olive oil and red wine vinegar
  7. Twenty minutes before the spuds are done, you can start cooking the steak
  8. Heat a heavy based pan over high heat with oil and once hot add the steak. Sear one side for around 4 minutes and then turn. Cook the remaining side for another 3 minutes and then let it rest for 15 minutes
  9. Top potatoes with feta and thyme
  10. Slice steak and top with chimichurri


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Serves 4 | 45 Minutes

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From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch

 

For the tomato salad 

8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 

 

Method

  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
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