Serves 4 - 6
You don’t need to catch flights to travel to Argentina to experience vibrant Latin American flavours. Andy Bam, a student from the Jackie Cameron School of Food & Wine, has developed a Chimichurri Rump Steak recipe that will transport you there with every bite!
The secret to making this meal a success is cooking that steak to medium-rare, juicy perfection. Because there’s nothing worse than an overcooked steak! Unlike some hobs, our upgraded 65cm vitroceramic hob’s ability to distribute heat evenly means overcooking steak is a thing of the past.
The expanded size of the plates means that while your steak is close to finished, you can start heating up your pan for the Fricasse and start prepping your stovetop starch. Let’s begin:
- 1kg Rump Steak
- 2 Tablespoons Oryx Fine Salt
- 2 Tablespoons Oryx Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Cloves Garlic, Kept Whole
- 1 Teaspoon Oryx Salt
- 1 Teaspoon White Sugar
- ¼ Cup Fresh Rosemary, Stems Removed
- 1 Cup Fresh Coriander
- 1 ½ Cups Fresh Parsley
- 1 Cup Fresh Dill
- 1 Cup Fresh Oregano
- Zest and Juice of 1 lemon
- 1 Cup Extra Virgin Olive Oil
- ½ Cup Cooking Chorizo, Diced
- 1 Clove Garlic, Minced
- 1 Large Onion, Chopped
- 1 400g Can Cannellini Beans
- Chicken Stock to Cover
- ¼ Cup Butter
- 1 Cup Baby Spinach Leaves, Stems Removed
- Before any cooking commences, make sure to pat your steak dry so that you can achieve that perfect sear.
- Season your steak with salt and pepper on all sides.
- Place a cast-iron skillet on very high heat and add the olive oil.
- When the oil begins to smoke, carefully add the steak, placing it away from yourself. Do not move the steak and only turn once, after 4 minutes.
- Cook steak for a further 4 minutes for a perfect medium-rare.
- Remove the steak from the pan and allow it to rest for 8 – 10 minutes.
- For the Chimichurri, combine all the herbs, garlic, lemon zest and juice, and olive oil into a blender.
- Blend until you get a rich, smooth texture.
- Once blended, spread a thin layer of the Chimichurri all over the top side of the resting steak.
- To begin the Fricassee, put a dry frying pan on medium heat.
- When the pan is hot enough, fry the diced chorizo. Once the natural oils of the chorizo start to emerge, add the chopped garlic and onion.
- Fry until you get a lovely, brown caramelised colour.
- Add the cannellini beans and butter straight after and stir to create a smooth and glossy mixture.
- Add chicken stock to cover, bring to the boil and then simmer for 5 minutes.
- In the 4th minute, add baby spinach and mix in.
- Serve the steak sliced with a scoop of the Fricassee on the side and garnish with more dollops of Chimichurri.
- Enjoy this great meal with your favourite starch.