Argentinian-Style Blackened Rump Steak with Salsa Criolla – He Wines She Dines

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