Argentinian-Style Blackened Rump Steak with Salsa Criolla
Indulge in Argentinian-style blackened rump steak with zesty salsa criolla. Perfect for date night or special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hewinesshedines.com.
Cooking tools:
- Grill
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Tray
- Serving platter
- Refrigerator
- Plastic wrap
Ingredients
- 1kg piece beef rump cap steak, trimmed
- 1/3 cup (95g) American mustard
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tbsp olive oil
- 1 lime, cut into wedges
- 2 ripe tomatoes, finely diced
- 1 red capsicum, finely diced
- 1 small red onion, finely diced
- 1 garlic clove, crushed
- 2 jalapeños, finely diced
- 1 bunch coriander, leaves and stalks finely chopped
- 1 cup flat-leaf parsley leaves, chopped
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (60ml) red wine vinegar
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