| Preparation time: | 15 minutes |
| Cooking time: | 10 minutes |
Ingredients
Steak
400g Rump steak
20ml Sunflower oil
1 tsp Salt
1 tsp Black pepper (coarse)
Chimichurri
½ cup Italian parsley (tightly packed)
¼ cup Oregano
¼ cup Coriander
1/3 cup Red onion (diced)
3 Garlic cloves (crushed)
½ tsp Chilli flakes
½ cup Olive oil
¼ cup Red wine vinegar
3 tbsp Fresh lemon juice
½ tsp Salt
If there’s any country that shares the same passion as South Africans for a great braai, it’s Argentina. Called asado, this tradition dates back centuries to the days when wild cattle roamed the plains of La Pampa and the legendary cowboys, known as guachos, cooked meat over an open flame.
As widely seen in Argentinian kitchens as tomato sauce in South African cupboards, chimichurri is a very popular condiment that pairs very well with red meat and chicken. Perfect for a summer braai, chimichurri is best when made the day before to infuse and deepen its flavours but can be freshly made as well.
With light, fresh, and tangy notes, this delicious condiment will be a new favourite for your family and friends at future braais.
Method
- Rub the rump steak with the oil and season well with salt and pepper.
- In a blender, combine all the chimichurri ingredients and blend to a fine sauce consistency. Season with salt and pepper (to taste).
- Preheat a grill pan to a high temperature. Once hot, place the steak in the pan. Alternatively, cook this steak on a braai fire.
- Caramelise for 2-3 minutes on each side for a 22mm thick steak. This will give you a medium-rare steak, or cook to your preference. Cover with tinfoil and rest the steak for 5 minutes before slicing.
- Spoon over the chimichurri sauce and serve with roasted red onion & cocktail tomatoes or any side you prefer.
Have you seen the new braai section on Berliner’s website? Find everything you need and more to make any braai a special occasion. From your new secret spice blend to your favourite sauce, make sure to browse before your next braai.
