Chimichurri Rump Rice Bowls

Tender steak, zesty chimichurri – big flavour in every bite!

Ingredients:

• 300g Premium Grain Fed Rump
• 1 tbsp olive oil
• 1 cup cooked rice (white or brown)
• 1 cup cabbage, grilled
• 2 cups broccoli
• Salt & Pepper

Plus Optional:

• Lime Wedges
• Sesame Seeds
• Avocado (or other veggies like cherry tomatoes, sweetcorn work well!)

For the Chimichurri Sauce:

• ½ cup chopped fresh parsley
  
• 1 garlic clove, finely chopped
• 2 tbsp red wine vinegar
• ¼ cup olive oil
• Pinch of chilli flakes
• Salt to taste

Method:

1. Make the Chimichurri:
   Combine parsley, garlic, vinegar, olive oil, chilli flakes, and salt in a bowl. Set aside.

2. Cook the Steak:
   Season the rump with salt and pepper. Heat the oil in a pan over high heat.
   Sear the steak for 3–4 minutes on each side (for medium rare), then rest for 5 minutes. Slice thinly.

3. Assemble the Bowl:
   In two bowls, layer the rice, sweetcorn, tomatoes, and red onion (add avocado if using).
   Top with the sliced steak and drizzle generously with chimichurri.

4. To Serve:
   Garnish with lime wedges. Serve warm or at room temperature!
   

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