Argentine style steak with chimicurri. You can find this steak nearly everywhere in Buenos Aires. Charred lightly on the outside and medium-rare on the inside. Chimichurri is the condiment of choice, a sharp tangy sauce much loved by the Argentines.
Argentine-style steak with Chimichurri and Rocket
- 2 Rump steaks, around 250g each, at room temperature
- 75g Rocket leaves
- Handful of fresh flat parsley, finely chopped
- Half tsp. fresh or dried oregano
- 1 Shallot, peeled and finely diced
- Half tsp. Chilli flakes
- 1 Lemon, halved
- 2 tbsp. Red wine vinegar
- Olive oil
- Prepare the Chimichurri by combining the parsley, oregano, shallot, chilli flakes and vinegar in a pestle and mortar or food processor. Pound or blitz to a sauce-like consistency and season with a squeeze of lemon. Set aside.
- Season the steaks and heat a griddle pan, or regular non-stick frying pan, over a high heat. Add a small amount of olive oil and once smoking, add the steaks. Fry for 3-5 minutes each side or until the meat retains a slight spring when pressed. Remove from the heat and leave to rest for 5 minutes.
- Dress the rocket in a bowl with a little olive oil and lemon juice. Slice the steak and serve on top of the rocket with the Chimichurri on the side.
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