Grilled Rump Steak with Chimichurri and Potato Salad
A mouthwatering dish made effortlessly with the help of the Everdure Prep Kitchen!
Recipe by Jay Miller
Ingredients:
For the grilled rump steak:
- 4 rump steaks (about 200g each)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil
For the filling:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh coriander, finely chopped
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the potato salad:
- 500g baby potatoes, halved and cooked
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 2 Tbsp fresh chives, chopped
- 1/4 cup red onion, finely diced
- Salt and freshly ground black pepper, to taste
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- Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, coriander, minced garlic, olive oil, red wine vinegar, lemon juice, dried oregano, and red pepper flakes (if using). Mix well and season with salt and pepper to taste. Set aside to allow the flavours to meld together.
- Prepare the Potato Salad: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, chopped chives, and diced red onion. Add the cooked and slightly cooled potatoes to the bowl, and gently toss to coat. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Grill the Rump Steak: Preheat your grill to high heat. Brush the rump steaks with olive oil and season generously with salt and pepper. Grill the steaks for 4-5 minutes on each side for medium-rare or adjust the cooking time to your desired doneness. Remove from the grill and let the steaks rest for 5 minutes.
- Serve: Slice the grilled rump steak and drizzle generously with the chimichurri sauce.
Serve alongside the creamy potato salad for a perfect braai meal.