Ingredients

  • 21 day matured rump steak 225g x4
  • 100g fresh flat leaf parsley
  • 100g fresh coriander
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 onion
  • 1 red chilli
  • 2 tbsp red wine vinegar
  • 300g cherry tomatoes

Method

  1. 1

    Preheat the oven to 180. Remove steaks from the fridge and allow to get to room temperature, season each steak and add a little oil and set aside

  2. 2

    Blitz together herbs, garlic onion and chilli with the oil and vinegar and season with salt and pepper 

  3. 3

    Add the tomatoes to a baking tray season and add a little oil, put in the oven to roast for about 5/7 minutes

  4. 4

    Once you're ready to cook the steaks, heat a heavy bottomed frying pan and once hot, add the steaks. Cook for 2 minutes each side for medium rare, 2 1/2 minutes for medium and 4-5 minutes for well done. Serve with the Chimichurri sauce over the top with the tomatoes on the side. 

Nutritional Details

Each serving provides
  • Energy 2747kj 656kcal 33%
  • Fat 46.0g 66%
  • Saturates 14.0g 70%
  • Sugars 5.5g 6%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 783kj/187kcal

Each serving provides

6.4g carbohydrate 3.0g fibre 51.0g protein One of your 5 a day

Also in these Scrapbooks

Back to top