Andy Bam's Chimichurri Rump Steak Recipe

“My girlfriend took me to an Argentinian restaurant in downtown Joburg. Since that day, I’ve been chasing every chimichurri-based recipe and this one has become a firm favourite.”

— Andy Bam

ANDY’S MIDLANDS RUMP STEAK WITH CHIMICHURRI SAUCE AND CHORIZO AND WHITE BEAN FRICASSEE

Serves 4 – 6

Ingredients:

Steak

• 1kg Rump Steak

• 2 Tablespoons Oryx Fine Salt

• 2 Tablespoons Oryx Black Pepper

• 1 Tablespoon Extra Virgin Olive Oil

 Chimichurri

• 2  Cloves Garlic, Kept Whole

• 1 Teaspoon Oryx Salt

• 1 Teaspoon White Sugar

• ¼ Cup Fresh Rosemary, Stems Removed

• 1 Cup Fresh Coriander

• 1 ½  Cups Fresh Parsley

• 1 Cup Fresh Dill

• 1 Cup Fresh Oregano

• Zest and Juice of 1 lemon

• 1 Cup Extra Virgin Olive Oil

 Fricassee

• ½ Cup Cooking Chorizo, Diced

• 1 Clove Garlic, Minced

• 1 Large Onion, Chopped

• 1 400g Can Cannellini Beans

• Chicken Stock to Cover

• ¼ Cup Butter

• 1 Cup Baby Spinach Leaves, Stems Removed

 Method

1. Before any cooking commences, make sure to pat your steak dry so that you can achieve that perfect sear.

2. Season your steak with salt and pepper on all sides.

3. Place a cast iron skillet on a very high heat and add the olive oil.

4. When the oil begins to smoke, carefully add the steak, placing it away from yourself. Do not move the steak and only turn once, after 4 minutes.

5. Cook steak for a further 4 minutes for a perfect medium rare.

6. Remove the steak from the pan and allow it to rest for 8 – 10 minutes.

7. For the Chimichurri, combine all the herbs, garlic, lemon zest and juice, and olive oil into a blender.

8. Blend until you get a rich, smooth texture.

9. Once blended, spread a thin layer of the Chimichurri all over the topside of the resting steak.

10.  To begin the Fricassee, put a dry frying pan on a medium heat.

11. When the pan is hot enough, fry the diced chorizo. Once the natural oils of the chorizo start to emerge, add the chopped garlic and onion.

12. Fry until you get a lovely, brown caramelised colour. 

13. Add the cannellini beans and butter straight after and stir to create a smooth and glossy mixture.

14. Add chicken stock to cover, bring to the boil and then simmer for 5 minutes.

15. In the 4th minute, add baby spinach and mix in.

16. Serve the steak sliced with a scoop of the Fricassee on the side and garnish with more dollops of Chimichurri.

17. Enjoy this great meal with your favourite starch.