• 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.

Did you know: Chimichurri or chimmichurri is an uncooked sauce used for grilled meat. It comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Argentinian and Uruguayan cuisine. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano. Source: Wiki