Argentinian Steak & Chimichurri

Place the garlic cloves and veggies on an oven tray lined with baking paper. TIP: Keeping the garlic in its skin will let it flavour the veggies without burning! Drizzle with olive oil and season generously with salt and pepper. Toss to coat, arrange in a single layer and roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the coriander and parsley. In a medium bowl, place the coriander, parsley, Dijon mustard, white wine vinegar, the salt and sugar. Season with a pinch of pepper, drizzle with olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) and mix well.

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Season both sides of the beef rump with salt and pepper. When the oil is hot, add the beef and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak. Cook for a little less for rare, or a little longer for well done.

Remove the roasted garlic from its skin (it may be hot!). Finely chop or mash with a fork and add to the chimichurri along with any steak resting juices. Mix well to combine. TIP: Seasoning is key in chimichurri, so taste and add extra salt, pepper or vinegar if you like.