Argentinian Steak & Chimichurri

Place the garlic cloves and veggies on an oven tray lined with baking paper. TIP: Keeping the garlic in its skin will let it flavour the veggies without burning! Drizzle with olive oil and season generously with salt and pepper. Toss to coat, arrange in a single layer then roast until tender, 20-25 minutes.

While the veggies are roasting, very finely chop the coriander and parsley. In a medium bowl, place the coriander, parsley, Dijon mustard, red wine vinegar, the salt and sugar. Season with a pinch of pepper, drizzle with olive oil (1 tbs for 2 people / 2 tbs for 4 people) and mix well.

When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. Slice each beef rump in half to get 1 steak per person and season both sides with salt and pepper. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Remove the roasted garlic from its skin (it may be hot!). Chop or mash with a fork and add to the chimichurri along with any steak resting juices. Mix well to combine. TIP: Seasoning is key in sauces, so taste and add extra salt, pepper or vinegar if you like.