Recipe

Salsa Cuadril

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Salsa Cuadril

Juicy, tender rump steak served with a red chimichurri sauce and a side of crunchy green beans.


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Ingredients to serve 2

  • ¼ x red onion – peel & chop very finely
  • 2 x tomatoes – dice finely (½ cm)
  • ½ clove x garlic – peel, grate finely & chop
  • 5g x fresh parsley – chop leaves finely
  • 5g x fresh coriander – chop leaves finely
  • 1 tbsp x red wine vinegar
  • 1 tsp x Smoked Spice Mix
  • 2 x rump steaks – season with salt & pepper
  • 200g x green beans – trim ends
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • ½ x red onion – peel & chop very finely
  • 4 x tomatoes – dice finely (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • 10g x fresh parsley – chop leaves finely
  • 10g x fresh coriander – chop leaves finely
  • 2 tbsp x red wine vinegar
  • 2 tsp x Smoked Spice Mix
  • 4 x rump steaks – season with salt & pepper
  • 400g x green beans – trim ends
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Red salsa: Mix together the red onion, tomatoes, garlic, parsley, coriander, red wine vinegar, Smoked Spice Mix and olive oil (2 tbsp for 4; 1 tbsp for 2). Season with salt and pepper to taste.

Step 3

Steaks: Place a dry pan on high heat. Rub both sides of each steak with olive oil and when the pan is hot, add the steaks. Sear for 1-1½ minutes a side, only turning them once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.

Step 4

Green beans: Using the same pan on medium-high heat, add the green beans with a splash of water. Cook for 3-4 minutes until bright green and cooked, but with a slight bite.

Step 5

Serve the steak topped with the green beans and red salsa.

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