BBQ, Grill & Roast, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Argentine style barbecue rump steak

Source 👉🏻


1 large slice Ritchies rump steak (about 1 kg)

1 tablespoon extra virgin olive oil

sea salt and freshly ground black pepper

4 Jalapeño chillies

chimichurri sauce:

1 cup packed coriander leaves finely chopped

1 cup packed flat leaved parsley leaves finely chopped

1 small birds eye or habanero chilli deseeded and finely chopped

1 clove garlic crushed

1⁄2 cup extra virgin olive oil

1⁄4 cup red wine vinegar

sea salt and freshly ground black pepper

Argentine style barbecue rump steak method


🍽 Preheat a griddle pan or barbeque to hot.

🍽 In a medium bowl mix together all the ingredients for the chimichurri sauce and season to taste. Cover with cling film and refrigerate until ready to serve.

🍽 Rub the steak all over with olive oil and season generously with salt and pepper. Place the steak on the hot griddle and turn every 2 minutes for about 8 minutes for medium rare (more if you like it better done). Remove from the heat and rest covered in foil for about the same time you’ve cooked it for.

🍽 Place the jalapenos on the griddle at the same time as the steak, turn regularly until blackened and slightly collapsed, remove from the heat.

🍽 Serve the steak cut in thick slices drizzled with the Chimichurri sauce and garnished with the barbeque chillies.

🍽 Serves 4. Preparation time 15 minutes. Cooking time 10 minutes.

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