Rump Steak with Chimichurri sauce and Spring Pea Salad

Level

Beginner

Category

  • Beef
  • Braai
  • Latest
  • Salads
  • Sauces & Dips

Cuisine

  • South African

Cooking Methods

  • Braai
  • Grilling

Prep Time

10 minutes

Cooking Time

10 minutes

Ingredients

    800 g Food Lover's Signature Karan beef Rump Steak

SPRING PEA SALAD

    3-4 cups Lettuce
    3/4 Cucumber, thinly sliced
    2 Avocados, cut into wedges or cubes
    4-5 Radishes, thinly sliced
    1 cup fresh peas, blanched
    3 blocks Simonsberg Black pepper Feta
    2 Spring Onions, cut into slices
    1 pinch freshly ground salt and pepper
    Food Lover's Signature Vinaigrette

CHIMICHURRI SAUCE

    2 cups Loosely packed flat leaf parsley
    3 Cloves of garlic, finely chopped
    2 tbsp Vinegar
    2 tbsp Fresh Oregano
    3/4 cup Santagata Extra Virgin Olive Oil
    1/2 tsp Freshly ground Salt
    1/2 tsp Freshly ground black pepper
    1/2 tsp Food Lover's Chilli Flakes

Directions

    Prepare and cook to your desired satisfaction.

CHIMICHURRI SAUCE

    Place all ingredients into a food processor except for the olive oil.
    Once the ingredients are finely chopped remove them and place them in a bowl.
    Add the olive oil and mix thoroughly.
    Serve immediately or refrigerate and use when desired.
    This sauce can be kept for up to a week in the fridge.

SPRING PEA SALAD

    Arrange the lettuce on a large platter.
    Scatter the cucumbers, avocados, radishes, peas, spring onion and feta on top.
    Season with freshly ground salt and pepper.
    Serve drizzled with Food Lover's Signature Vinaigrette.