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Steak with Chimichurri and Grilled Cauliflower
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Knuspr-Küche
Saftiges Rump Steak vom Grill, serviert mit einer würzigen Kräutersauce Chimichurri und einer außergewöhnlichen Beilage aus gegrillten Blumenkohlscheiben. Die ideale Wahl für Fleischliebhaber, die eine leichte und frische Geschmackskombination suchen.
Ingredients
Preparation method
Ingredients overview
- 250 g rump steak
- 7 tbsp olive oil
- 2 tbsp butter
- 1 piece cauliflower
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 handful flat-leaf parsley
- 1 handful fresh coriander
- 1 clove garlic
- 1 tsp wine vinegar
- 1/2 red chilli pepper
Preparing the Meat and Chimichurri
Remove the steak from the packaging, pat it dry with paper towels, brush it with a teaspoon of olive oil and let it rest at room temperature for two hours. In the meantime, prepare the chimichurri: finely chop the herbs, remove the seeds from the chilli pepper and finely chop it as well. Place everything in a bowl together with the pressed garlic clove, add salt, 5 tbsp of oil and the vinegar. Mix everything together and adjust the seasoning with additional salt, vinegar or garlic if needed.
Grilling the Cauliflower and Steak
Remove the leaves from the cauliflower and cut two slices about 1.5 cm thick from the centre. Brush both sides of the slices with the remaining oil and season with salt. Preheat the grill or pan. Start by grilling the cauliflower: grill the slices for about 5 to 7 minutes on each side until the cauliflower is tender and nicely browned. Then place the steak on the grill and cook at around 250 °C for 2 to 3 minutes on each side (for medium).
Resting and Serving
As soon as the steak is done, place it on aluminium foil, season generously with salt and pepper, and add the butter. Wrap it in the foil and let it rest for 5 minutes. Slice the rested steak across the grain into thin slices and serve together with the grilled cauliflower, chimichurri and meat juices.
42 min
Under an hour
