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RUMP STEAK WITH CHIMICHURRI SAUCE AND A SPRING PEA SALAD

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September 20, 2017

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

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

RUMP STEAK

1Prepare and cook to your desired satisfaction.

CHIMICHURRI SAUCE:

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.

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