Argentinian · 45 min · serves 4

Grilled Steak with Chimichurri

Kept by The Bhook kitchen

Ingredients

• 4 beef rump steaks (about 200 g each)
• 1 tbsp coarse salt
• 1 tbsp olive oil
• 1 bunch flat-leaf parsley
• 3 garlic cloves
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp red chilli flakes
• 60 ml olive oil
• 1/2 tsp salt

Method

1. Take the steaks out of the fridge 20 min before cooking so they lose the chill. They should not feel cold to the touch.
2. Rub both sides of each steak with the coarse salt and 1 tbsp olive oil. They should look glossy and lightly salted.
3. For the chimichurri, finely chop the parsley and garlic and put them in a bowl. The parsley should be nearly minced.
4. Add red wine vinegar, dried oregano, red chilli flakes, 60 ml olive oil, and 1/2 tsp salt to the bowl. Stir. You want a loose, spoonable sauce.
5. Heat a grill pan or BBQ over high heat until it just smokes. Lay the steaks down; after 2-3 min, they should release easily and have dark grill lines.
6. Flip and grill 2 min more for medium-rare (steaks should feel springy but not soft). Rest 5 min off the heat.
7. Slice steaks thickly, spoon chimichurri over, and serve. The sauce should soak in, pooling a bit around the meat.

Don’t over-marinate or overcook. The steak should be juicy and only salted just before hitting the grill.