It was the Taste of Cape Town food festival that inspired me to venture into Argentinian cuisine. The Chimichurri sauce in this recipe is a real Argentinian staple, and is often used as a marinade and dressing for all grilled meats. I happened to have an impressive rump steak waiting patiently in my fridge to be adorned with this exact herbed green delight.
If you have the time, I’d suggest cooking your steak on the braai, if not, a grill pan is the next best thing.
With autumn ever present, and temperatures dropping, a regular side salad just wouldn’t do the trick. This garlicky roast Mediterranean salad of tomatoes, feta, and olives goes down perfectly.
I’d recommend serving everything on a single tray so that all the flavours and juices come together, making for the ultimate taste explosion! A chunk of bread to mop everything up wouldn’t go amiss either.
You’ll probably have some steak and Chimichuri left over, which happens to make for an incredible sandwich the next day!
What you’ll need
- 6 tomatoes chopped into large chunks
- Handful of pitted olives
- 2 whole cloves of garlic, plus 3 cloves of garlic crushed
- 2 sprigs rosemary or thyme
- Drizzle of Balsamic vinegar and olive oil
- 1 disc feta cheese
- Half a cup red wine vinegar
- 1 red chilli chopped
- Half a small red onion finely chopped
- 1 tsp salt
- Half a cup roughly chopped fresh coriander
- Half a cup roughly chopped fresh parsley
- Three quarters of a cup olive oil
- 600g rump steak at room temperature
How to make chimichurri steak
1.Pre-heat your oven to 180 degrees Celsius.
2.Place the tomatoes, olives, two whole garlic cloves, and rosemary/thyme in an oven-proof dish.
3.Season with salt and pepper, drizzle with olive oil and Balsamic vinegar, and toss.
4.Before placing in the oven, place the disc of feta in the middle of the tomatoes. Place in oven for approximately 15 – 20 minutes, or until tomatoes are soft and juicy, but not falling apart.
5.While the tomatoes roast, combine the red wine vinegar, crushed garlic, chilli, onion, and salt in a bowl. Allow to sit for 5 minutes for flavours to meld.
6.Now add the coriander and parsley, and mix.
7.Make a small well in the mixture and slowly pour in the olive oil while whisking with a fork to combine.
8.Taste and add more salt and pepper if desired. Set aside to rest. Chimichurri is best served the day after making so allow it to sit for as long as you can.
9.When the tomatoes are done, leave them in the oven to keep warm while you grill your steak.
10.Pre-heat a grill pan to piping hot!
11.Baste your steak with olive oil, and season it liberally on both sides.
12.Place it in the grill pan for approximately 8 minutes on one side, then turn and cook for another 8 minutes on the other side. This makes for a medium-rare to medium steak. Cook for shorter or longer according to preference.
13.Your steak may have a large strip of fat down one side. If so, ensure that it’s well cooked by turning and holding it fat side down with a pair of tongs before removing from the pan.
14.Allow your steak to rest for at least 10 minutes.
15.Once ready, slice the steak, dress with Chimichurri, and serve with roast tomato salad and some bread.