Beef Rump Steak with Chimichurri and Sweet and Sour Capsicum

Beef Rump Steak with Chimichurri and Sweet and Sour Capsicum

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 4, 2018.
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Alternatively, use BBQ to cook beef. Cook beef 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking.

Ingredients

Potatoes

  • 1 pack baby potatoes, diced 3cm
  • 1 tablespoon melted butter
  • 1 tablespoon potato spice mix
  • ½ pottle garlic paste

Beef Rump Steak with Chimichurri

  • 1 sachet From My Kitchen Chimichurri
  • 2 tablespoons boiling water
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 teaspoon olive oil
  • 1 pack beef rump steaks (at room temperature)
  • 4 tablespoons chopped parsley leaves and stalks
  • ½ pottle sour cream

Sweet and Sour Capsicum

  • 2 tablespoons vinegar (e.g. red wine, white wine, cider)
  • 1 tablespoon sugar
  • ½ pottle garlic paste
  • 1 pottle roasted red capsicum, thinly sliced
  • 1 cup frozen peas
  • 2 tomatoes, diced 1cm
  • ½ bag rocket

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a half-full kettle to the boil. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using). Toss potatoes with melted butter, potato spice mix and garlic paste on prepared tray, drizzle with oil and season. Roast for about 20 minutes, until tender. Turn once during cooking.
  2. In a small bowl, mix chimichurri with boiling water, leave for 2 minutes, then add first measure of vinegar and oil. Pat beef dry, coat with 1 tablespoon of the chimichurri mixture (reserve remaining), season and marinate for 5 minutes. Add parsley and sour cream to remaining chimichurri mixture, season and set aside.
  3. To make the sweet and sour capsicum, place second measure of vinegar, sugar and garlic paste in a small pot and bring to the boil on high heat. Remove from heat, add capsicum and set aside to cool slightly.
  4. Heat a drizzle of oil in a fry-pan on high heat, cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest before slicing thinly against the grain.
  5. Cook peas in pot of boiling water for 1-2 minutes, until bright green and tender. Drain, add to a medium bowl and lightly crush with a fork. Add tomatoes, rocket and sweet and sour capsicum. Toss and season.
  6. To serve, place potatoes and beef rump steak onto a plate. Top with sweet and sour capsicum and a dollop of chimichurri sour cream on the side.