Rump steak with corn chimichurri

A fresh, bright and flavourful sauce that adds a big punch to steaks.

45 minutes

Serves 2-4 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • mielies 
  • 1 punnet (20g each) fresh Italian parsley and coriander, chopped
  • 2 cloves garlic, crushed
  • 2 cloves garlic, whole bruised
  • 1 tsp (5ml) dried chilli flakes 
  • ½ cup (125ml) olive oil, + extra for steak
  • ¼ cup (60ml) white wine vinegar
  • Juice (60ml) of 1 lemon
  • Salt and milled pepper
  • 1-2 Tbsp (15-30g) butter 
  • 1-2 (300-500g each) rump steaks 

 

Method

  1. Char mielies over an open flame (or on the braai). 
  2. Cut kernels off cob and combine with remaining ingredients. 
  3. Season and set aside. 
  4. Heat a cast-iron or heavy-bottomed pan over high heat until smoking hot.  
  5. Add a glug of oil, butter and bruised garlic cloves to pan. 
  6. Sear steak 4-5 minutes per side (for medium-rare).  
  7. Rest steak for 10-12 minutes before slicing and serving with chimichurri. 

 

 

 

Browse more daily dinners recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Mushroom-stuffed chicken

For a beautifully juicy roast chicken, place stuffing under the skin and inside the cavity. If you need to feed more guests, simply double the recipe.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.