Ingredients with Measurements:
- 2 rump steaks (8-10 oz each)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season rump steaks with salt and pepper on both sides.
3. Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
4. While steaks are grilling, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes in a food processor or blender. Pulse until well combined but still slightly chunky.
5. Once steaks are cooked, remove from grill and let rest for 5 minutes before slicing.
6. Serve sliced steak with a generous spoonful of chimichurri sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 550
- Fat: 44g
- Carbohydrates: 3g
- Protein: 36g
Substitutions for ingredients:
- Parsley and cilantro can be substituted with other fresh herbs such as basil or oregano.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add a squeeze of fresh lime juice to the chimichurri sauce for a citrusy twist.
- Use flank steak or sirloin steak instead of rump steak.
- Add chopped red onion or scallions to the chimichurri sauce for extra flavor.
Tips and tricks:
- Let the steaks rest before slicing to allow the juices to redistribute and prevent them from becoming dry.
- Make extra chimichurri sauce and use it as a marinade for chicken or fish.
- Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat steak in the microwave or on the stovetop until heated through.
- Chimichurri sauce can be served cold or at room temperature.
Presentation ideas:
- Arrange sliced steak on a platter and drizzle chimichurri sauce over the top.
- Garnish with additional chopped herbs or red pepper flakes.
Garnishes:
- Chopped herbs
- Red pepper flakes
- Lime wedges
Pairings:
- Roasted vegetables such as asparagus or broccoli
- Grilled corn on the cob
- Roasted potatoes or sweet potatoes
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes or sweet potatoes
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the steak is sticking to the grill or grill pan, make sure it is well-oiled before adding the steak.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
- Make sure to cook the steak to a safe internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Chimichurri sauce originated in Argentina and is traditionally served with grilled meats.
Flavor profiles:
- The rump steak is savory and slightly charred from the grill, while the chimichurri sauce is tangy and herbaceous.
Serving suggestions:
- Serve with a glass of red wine such as Malbec or Cabernet Sauvignon.
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Region: Argentine