A juicy tender steak is one thing, but the right condiment takes it to the next level of delicious. Chimichurri, a bright, fresh and flavoursome South American sauce infused with roasted garlic turns a simply cooked steak into a taste sensation.
red 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. Halve and peel the eschalot. Cut the kumara (unpeeled) into 1cm chunks. Cut the courgette into 1cm discs. Cut the red capsicum into 1cm pieces. 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 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 1/2 tbs for 2 people / 3 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. Season both sides of the beef rump 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!). 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 sauces, so taste and add extra salt, pepper or vinegar if you like.
Thinly slice the steak. Divide the steak and veggies between plates. Serve with the chimichurri.