Recipes

Angus Rump with Chimichurri Sauce

Angus Rump with Chimichurri Sauce

Introduction:
This classic Argentinian dish is sure to tantalize your taste buds with its juicy, grilled Angus rump steak and zesty chimichurri sauce. The combination of these two ingredients creates an irresistible flavor that is sure to be a hit at any gathering. Let’s get started!

Ingredients:
– 1.5 kg Angus rump steak
– 2 cloves garlic, minced
– 2 tablespoons fresh oregano, chopped
– 2 tablespoons fresh parsley, chopped
– 2 tablespoons red wine vinegar
– 1/2 cup olive oil
– 1 teaspoon sea salt
– 1 teaspoon freshly ground black pepper

Instructions:
1. Preheat a grill or grill pan over medium-high heat.
2. Sprinkle the steak with sea salt and freshly ground black pepper.
3. Grill the steak for 6-8 minutes per side, or until cooked to your desired doneness.
4. While the steak is cooking, make the chimichurri sauce. In a small bowl, mix together the garlic, oregano, parsley, red wine vinegar, olive oil, sea salt, and freshly ground black pepper.
5. When the steak is cooked to your desired doneness, transfer it to a cutting board and let it rest for 5 minutes.
6. Slice the steak against the grain and serve with the chimichurri sauce. Enjoy!

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