Angus Rump Cap Steak with Chimichurri, Crispy Potatoes & Butter Lettuce Salad
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Destination: Uruguay. There are many variations of chimichurri throughout South America — ask anyone and they will tell you that their mother's is the best! There is even a competition held every October called the Chimichurri Cup, where professionals and amateurs submit their chimichurri for judging.
Serves 2 · 20 mins + prep
In your box
- 1 ATLAS beef rump cap pack
- 1 ATLAS chimichurri base tub
- 1 pumpkin seed sachet
- 2 desiree potatoes
- 1 butter lettuce
- 1 cherry tomato punnet
- 1 parsley bunch*
*Parsley may be split across other dishes — read each recipe carefully.
From your pantry
Olive oil, salt, pepper, red wine vinegar
Equipment
Frying pan / griddle, second frying pan
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Cut the cherry tomatoes in half and the potatoes into 1cm dice. Separate the outer leaves of the lettuce and shred the heart. Roughly chop 1 tablespoon per person of parsley leaves.
2. Sauté the potatoes. Heat a generous splash of oil in a frying pan over medium heat and sauté for 12–15 minutes, tossing regularly, or until cooked through and golden brown on the outside. When the potatoes are almost ready, add the pumpkin seeds and toss to warm through and crisp up. Season with a pinch of salt.
3. Make the chimichurri. Meanwhile, in a bowl, combine the chopped parsley with the chimichurri base.
4. Grill the steak. Heat a splash of oil in a frying or griddle pan over high heat. Add the steak and sear for 3 minutes each side or until charred and cooked to your liking. Season with salt and pepper and rest for 3 minutes before carving.
5. Make the salad. In a bowl, combine the butter lettuce and cherry tomatoes, and season with a touch of olive oil and red wine vinegar.
To serve
Divide the potatoes and steak between serving plates, drizzling with any resting juices from the steak. Serve with the salad and chimichurri.
Wanna wing it?
- Roast or airfry the potatoes
- Add anchovies or a buttermilk dressing to the salad
Allergens: garlic, onion.