ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1kg piece rump cap steak, trimmed
1/3 cup (95g) American mustard
1 tbs dried oregano
1 tbs garlic powder
1 tbs smoked paprika
2 tbs olive oil
1 lime, cut into wedges
SALSA CRIOLLA
2 ripe tomatoes, finely diced
1 red capsicum, finely diced
1 small red onion, finely diced
1 garlic clove, crushed
2 jalapeños, finely diced
1 bunch coriander, leaves and stalks finely chopped
1 cup flat-leaf parsley leaves, chopped
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) red wine vinegar
PUTTING IT ALL TOGETHER:
1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.
2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.
3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.
