2 serves
2 tipsMinute Steak
Method
Chimichurri Rojo
- 1In a bowl, whisk together the olive oil and red wine vinegar.
- 2Add the parsley, oregano, red onion, garlic and red chilli.
- 3Sprinkle in the smoked paprika, and salt and pepper to taste. Stir until well combined.
- 4Taste and adjust seasoning, adding more salt, pepper or vinegar as needed.
- 5Allow the sauce to sit for at least 15 minutes before serving.
Potatoes and Radishes
- 1Heat oil in a frypan over medium heat. Cook the potatoes for 3 minutes on each side or until browned and cooked through. Drain on a paper towel.
- 2Add the radishes to the same pan and cook, turning, for 2 minutes or until blistered. Drain on a paper towel.
Steak
- 1Flatten the steak to approximately 1 cm thick and season with salt.
- 2Heat a splash of your preferred oil in a frypan over high heat.
- 3Cook the steak in batches, for 1 minute each side for rare, or until cooked to your liking. Rest before serving.
Bringing it all together
- 1Divide the potatoes, radishes and steak between serving plates.
- 2Top with the chimichurri sauce and serve immediately.
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...And that's it, enjoy!
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Ingredients
Chimichurri Rojo
1/2 cups olive oil
1/4 cups red wine vinegar
1/2 cups flat-leaf parsley (chopped)
1/2 cups oregano (chopped)
1/4 red onion (finely diced)
4 cloves garlic (minced)
2 red chillies (seeds removed, finely chopped)
1 tsp smoked paprika
Salt
Pepper
Steak and Vegetables
Grapeseed oil
4 potatoes (sliced into 1 cm thick rounds)
6 radishes (halved, leaving 2 cm of the stalks attached)
360 g rump steak (or 2 x 180g steaks)
Salt
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Flatten your rump steak using a meat mallet or the base of a small saucepan.
Try grapeseed oil when cooking at high heat. It has a neutral flavour and is rich in omega-6.
