Argentina farms enormous quantities of beef and hence it features heavily in their cuisine. Chimichurri sauce is a traditional Argentinean sauce prepared from herbs and chilli and served with grilled beef steaks. Here I have served this spicy sauce with kebabs, which can be cooked quickly under a grill, on the bbq or in a frying pan.

Ingredients

• 500 grams piece rump steak (in one piece)
• 2 tblsp olive oil
• 1 tsp each ground cumin and coriander

Chimichurri Sauce

• ¼ cup chopped fresh coriander
• ¼ cup fresh chopped parsley
• 6 tblsp olive oil
• 1 tblsp white wine or cider vinegar
• 1 tsp minced garlic
• ½ red chilli, deseeded and sliced
• 1 tsp crushed toasted coriander seeds

Method

1. Trim the fat from the rump steak. Cut the meat into long thin strips and place in a resealable bag with the olive oil and spices. Seal then massage well to coat the meat and leave to marinade while you prepare the sauce.
2. Thread the rump steak pieces onto well-soaked bamboo skewers. Grill on the barbeque, under the grill or pan fry 1-2 minutes each side until cooked. Serve warm on grilled bread sticks with salad ingredients and the chimichurri sauce.
3. Chimichurri sauce
4. In a small food mill, process the herbs with the olive oil and vinegar, garlic and chilli to make a smooth sauce. Pulse in the coriander seeds and season with a pinch salt and plenty of ground black pepper. If you do not have a small food mill, chop the herbs finely and mix together with the remaining ingredients. Set aside.

Cooks Tips

- Chimichurri sauce is a traditional sauce from Argentina where it is served with juicy steaks, of which Argentineans are particularly fond.

- To soak bamboo skewers until they are completely saturated, allow a minimum of 15 minutes.