BEEF RUMP WITH CHIMICHURRI AND THE BEST POTATO CHIPS | Fast Ed

Ingredients

• 4 x 200g rump steaks
• sea salt flakes and freshly-ground black pepper
• 1 cup extra virgin olive oil
• 2 Tbsp fine salt
• 8 large potatoes, cut into thick chips
• vegetable oil, for deep frying
• 1 bunch parsley leaves
• 1 bunch oregano leaves
• 6 cloves garlic, minced
• finely-grated zest and juice of 2 lemons
• 2 heads fennel, finely sliced
• 2 oranges, segmented
• 1 bunch chives, finely sliced
• ¼ cup Brazil nuts, chopped