Rump Steak - Spanish Tapas Recipes | La Casita Cooking Channel - steak, wild garlic & Chimichurri

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and can withstand high heat.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a different flavor profile while dried parsley is more economical.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste, while white vinegar is often less expensive.

rump steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and flank steak is often cheaper with a similar taste.

Preheat the grill until hot.

Season the rump steak generously with salt and black pepper on both sides.

Place the steak on the grill and cook without moving it to achieve good caramelization.

Prepare the chimichurri by chopping coriander stalks and fresh coriander.

Add chopped red chili, a pinch of salt, and a bit of olive oil to the chimichurri mixture.

Zest one lemon into the chimichurri mixture, avoiding the juice.

Mix the chimichurri ingredients together until well combined.

Once the steak is cooked, let it rest for as long as it was cooked to allow juices to redistribute.

Slice the steak against the grain for tenderness.

Serve the steak topped with the chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary