- 300g-400g/11-14oz piece of lean rump or sirloin steak
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
For the dressing
- 1 tsp cumin seeds
- ½ tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- small bunch flat-leaf parsley, leaves chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 red chilli, deseeded and finely chopped
- 1 tsp thyme leaves
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp red wine vinegar
To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper – you can add salt just before serving.
Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you’re making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat – spooning over the remaining dressing.