300g-400g/11-14oz piece of lean rump or sirloin steak
1 tsp cumin seeds
½ tsp fennel seeds
small bunch flat-leaf parsley, leaves chopped
1 red chilli, deseeded and finely chopped
1 tsp thyme leaves
5 tbsp olive oil
2 tbsp red wine vinegar
To make the chimichurri dressing, toast
the seeds in a small non-stick pan for 30
seconds or so, until they smell fragrant.
Tip into a small bowl and stir in the
chopped parsley, chilli, thyme, oil and
vinegar. Season well with pepper – you
can add salt just before serving.
Put the steak onto a plate and rub over
about a quarter of the dressing. Leave
the steak marinating at room temp for
about 30 mins. If you’re making ahead
chill for up to 2 hrs, then bring out of
the fridge about 15 mins before you
want to cook it.
Heat a barbecue, griddle or heavybased
frying pan until really hot. Season
the steak and dressing with salt, then
cook the steak for 2-3 mins on each side
depending on the thickness and how you
like you meat cooked. Serve on a board,
then slice into thin strips as you eat –
spooning over the remaining dressing.