Argentinian-style blackened rump steak with salsa criolla
serves
4
Argentinian-style blackened rump steak with salsa criolla
“Rump steak is the perfect cut for these bold flavours” - Hayden Quinn.
Ingredients (16)
- 1kg piece beef rump cap steak, trimmed
- 1/3 cup (95g) American mustard
- 1 tbs dried oregano
- 1 tbs garlic powder
- 1 tbs smoked paprika
- 2 tbs olive oil
- 1 lime, cut into wedges
Salsa criolla
- 2 ripe tomatoes, finely diced
- 1 red capsicum, finely diced
- 1 small red onion, finely diced
- 1 garlic clove, crushed
- 2 jalapeños, finely diced
- 1 bunch coriander, leaves and stalks finely chopped
- 1 cup flat-leaf parsley leaves, chopped
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (60ml) red wine vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.
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2.For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.
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3.Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.
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