Rump steak is full of deep, beefy flavour and perfect for quick cooking. Paired with a zesty homemade chimichurri sauce, this is an easy and vibrant dish that’s perfect for a midweek meal or a weekend barbecue.
For the Rump Steaks:
2 Tresemple Farm beef rump steaks (approx. 200–250g each)
1 tbsp olive oil
Sea salt and freshly ground black pepper
For the Chimichurri:
1 small bunch fresh flat-leaf parsley, finely chopped
1 small bunch fresh coriander, finely chopped
1 garlic clove, finely grated
1 small red chilli, deseeded and finely chopped
1 tsp dried oregano
2 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
Pinch of sea salt
Make the Chimichurri:
Combine the parsley, coriander, garlic, red chilli, and oregano in a bowl.
Stir in the red wine vinegar and olive oil.
Season with salt to taste.
Set aside to allow the flavours to develop.
Prepare the Steaks:
Remove the steaks from the fridge 30 minutes before cooking to come to room temperature.
Pat them dry with kitchen paper.
Rub lightly with olive oil and season well with salt and black pepper.
Cook the Steaks:
Heat a griddle or heavy frying pan over high heat until very hot.
Sear the steaks for about 2–3 minutes per side for medium-rare, or until cooked to your preference.
Transfer to a plate and rest for 5 minutes.
Serve:
Slice the steaks across the grain.
Spoon over the chimichurri.
Serve with grilled vegetables, new potatoes, or crusty bread.
For best results, always rest rump steak before serving so the juices can redistribute, keeping the meat tender and juicy.
