RUMP STEAK WITH CHIMICHURRI SAUCE AND A SPRING PEA SALAD
September 20, 2017
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Spring Pea Salad
1Prepare and cook to your desired satisfaction.
1Place 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.
2Add 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
1Arrange the lettuce on a large platter. Scatter the cucumbers, avocados, radishes, peas, spring onion and feta on top.
2Season with freshly ground salt and pepper. Serve drizzled with Food Lover's Signature Vinaigrette.