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Chimichurri rump steak with paprika wedges recipe

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A juicy rump steak is a real dinner time treat, our easy version is served with a vibrant, herby chimichurri sauce and lightly spiced paprika wedges. Try it this week for a healthy, gluten-free dinner. See method

Serves 4
Takes 55 mins plus infusing time
596 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

31g flat leaf parsley
2tsp dried oregano
1 red chilli, deseeded and roughly chopped
2tbsp red wine vinegar
3tbsp extra virgin olive oil
1 garlic clove, peeled and roughly chopped
4 fresh rump steaks
½tbsp sunflower oil
6 medium potatoes, (preferably Maris Piper)
2tbsp sunflower oil
1tbsp sweet smoked paprika
1tsp flaked sea salt
freshly ground black pepper

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
2505kj
596kcal 30%
Fat
19g 27%
Saturates
5g 25%
Sugars
2g 2%
Salt
1.6g 27%

of the reference intake
Carbohydrate 52g Protein 51.5g Fibre 5.8g

Method

To make the chimichurri sauce, trim the long stalks from the parsley and place the leaves in a food processor. Add the oregano, chilli, red wine vinegar, extra virgin olive oil and garlic. Blitz until as finely blended as possible. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached. Spoon the sauce into a bowl and stir in the water until thoroughly mixed. Cover and leave for at least 30 minutes to allow the flavours to infuse.
To prepare the potatoes, preheat the oven to 220°C/fan 200°C/Gas 7. Half fill a large saucepan with water and bring to the boil. Peel the potatoes and cut each of them lengthways into 4 wedges. Gently add to the boiling water, return to the boil and cook for 5 minutes or until just tender. Drain the potatoes in a colander and lightly toss to soften the edges. Mix the sunflower oil with the smoked paprika, salt and lots of freshly ground black pepper in a large bowl. Add the potatoes to the seasoned oil and mix well. Tip the coated potatoes onto a baking tray. Bake for 25 minutes until golden, turning halfway through the cooking time.
Ten minutes before the potatoes are ready, rub the steaks with the sunflower oil and season with a pinch of sea salt and plenty of freshly ground black pepper. Heat a large frying pan or a griddle over a high heat. Add the steaks and fry for 2 minutes on each side or until well browned on the outside but pink and juicy in the middle. Increase the cooking time according to your taste. Transfer the steaks to four plates, spoon over the chimichurri sauce and serve with hot paprika wedges and a large mixed salad.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.