A juicy tender steak is one thing, but the right condiment takes it to the next level of deliciousness. We've added roasted garlic to chimichurri, a bright, fresh and flavoursome South American sauce to give the classic steak and three veg a flavourful upgrade.
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white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Using the flat side of a knife or your palm, gently crush each garlic clove in its skin. Slice the red onion into 2cm wedges. Cut the kumara and capsicum into 1cm chunks. Cut the courgette into 1cm discs. TIP: Cut the veggies to the correct size so they cook in the allocated time!
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.
Thinly slice the steak. Divide the steak and roasted veggies between plates. Drizzle the chimichurri over the steak.