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Robert Welch Rump Steak With Chimichurri Sauce Recipe
Elevate your steak night with this mouth-watering rump steak recipe, paired with a vibrant chimichurri sauce. Bursting with fresh herbs, garlic and a hint of spice, this simple yet flavour-packed dish is perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
Recipe Information
- Skill Level: Average
-
Serves: 2
Cooking Time:
- Steak - 14 mins
- Corn on the Cob - 30 mins
- Slaw - 5 mins
Ingredients
For the steak:
- 2 x 200g (approx) Rump Steak
- 2 tsp olive oil
- 50g rock salt
- black pepper
For the sauce:
- Handful of parsley
- Handful of coriander
- 1 small shallot, finely sliced
- 1 garlic clove, crushed
- 4 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 tbsp chopped hazelnuts
- A pinch of dried chilli flakes or half a fresh green chilli (optional)
- Sea salt & black pepper to taste
For the corn on the cobs:
- 2 fresh corn on the cobs
- 1 tbsp. olive oil
- 20g butter, room temperature
- 1 garlic clove, crushed
- 1 heaped tbsp. finely chopped coriander
- Juice of ½ a lime, extra wedges to serve (optional)
- 20g grated Parmesan
For the colourful slaw:
- ½ a red cabbage, finely sliced
- 2 large carrots, ribboned
- 1 small red onion, finely sliced
- 1 bulb of fennel, finely sliced
- 2 heaped tbsp mayonnaise
- 1 tbsp olive oil
- 1 tsp dijon mustard (or wholegrain)
- A squeeze of lemon juice
- Salt & pepper to taste
Method
For the rump steaks & chimichurri sauce:
- Coat the steaks with oil and season with salt, then cover and refrigerate for at least an hour.
- Remove any excess salt with kitchen paper, then cook the steaks in a griddle pan over medium heat for 5-7 minutes per side for a medium steak. (Adjust the cooking time based on the thickness of the steak and your desired level of cooking).
- For the sauce, combine all the ingredients in a jam jar and shake well to mix. Transfer to a pouring jug when ready to serve.
For the corn on the cobs:
- Boil the corn cobs for 10 minutes, then pat dry and place on a baking sheet until cool enough to handle. Preheat the oven to 180°C fan/gas mark 4.
- In a bowl, combine the oil, butter, garlic, coriander and lime to form a smooth paste. Rub this mixture evenly over each corn cob and cook for 20 minutes, turning halfway through.
- Serve with lime wedges.
For the coleslaw:
- In a large bowl, combine the sliced cabbage, carrots, onion and fennel.
- In a small bowl, combine the mayo, oil, mustard, lemon juice and seasoning. Stir to mix well. Just before serving, pour the dressing over the slaw and toss to coat evenly.
Robert Welch Collection
Robert Welch products embody timeless British design and exceptional craftsmanship. Known for their seamless blend of functionality and elegance, their award-winning cutlery, kitchenware and home accessories are created to enhance everyday living. Each piece reflects a dedication to quality, innovation and enduring style.
