Argentinian Steak & Chimichurri

Place the garlic clove and veggies on an oven tray lined with baking paper. TIP: Keeping the garlic in its skin will prevent it from burning in the oven while still flavouring the veggies! Drizzle with olive oil and season generously with salt and pepper. Toss to coat, arrange in a single layer then roast until tender, 20-25 minutes.

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

When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Slice each beef rump in half to get 1 steak per person and season both sides with salt and pepper. When the oil is hot, add the beef rump 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 but cook for a little less if you like it rare, or a little longer for well done.

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