Argentinian-Style Blackened Rump Steak with Salsa Criolla

By - Hayden Quinn

  • 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

Salsa Criolla

  • 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
  1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbsp salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.
  2. For the salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.
  3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.


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