Robert Welch Rump Steak With Chimichurri Sauce Recipe

Ingredients

• 2 x 200g (approx) Rump Steak
• 2 tsp olive oil
• 50g rock salt
• black pepper
• Handful of parsley
• Handful of coriander
• 1 small shallot, finely sliced
• 1 garlic clove, crushed
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 2 tbsp chopped hazelnuts
• A pinch of dried chilli flakes or half a fresh green chilli (optional)
• Sea salt
• 2 fresh corn on the cobs
• 1 tbsp. olive oil
• 20g butter, room temperature
• 1 heaped tbsp. finely chopped coriander
• Juice of ½ a lime, extra wedges to serve (optional)
• 20g grated Parmesan
• ½ a red cabbage, finely sliced
• 2 large carrots, ribboned
• 1 small red onion, finely sliced
• 1 bulb of fennel, finely sliced
• 2 heaped tbsp mayonnaise
• 1 tbsp olive oil
• 1 tsp dijon mustard (or wholegrain)
• A squeeze of lemon juice
• Salt
• pepper