The go-to way to use chimichurri with beef is to dollop it all over the meat. However, here at UCOOK, we love those unexpected taste twists that add flair and flavour. This luscious Latin American sauce will take your cheesy garlic bread to the next level. Shared with seared steak slices and a simple green salad.
Chimichurri Garlic Bread & Beef Rump
Chimichurri Garlic Bread & Beef Rump
with a cucumber & pickled onion salad
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Beef
- Cucumber
- Free-Range Beef Rump
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Mozzarella Cheese
- Pesto Princess Chimichurri Sauce
- Pickled Onions
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GORGEOUS GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 20g of melted butter and the grated garlic. In a separate bowl, loosen the chimichurri with 10ml of olive oil. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. In the final 2-3 minutes, spoon 1⁄2 the loosened chimichurri into the incisions and top with the grated cheese. Return to the oven for the remaining time until the cheese is melted.
REFRESHING SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber rounds, the sliced pickled onions, a drizzle of olive oil, and seasoning.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MORE, PLEASE!
Plate up the steak slices. Side with the salad and the chimichurri garlic bread. Drizzle the remaining chimichurri over the bread. Great work, Chef!
Garlic Clove - 1
Pesto Princess Chimichurri Sauce - 20ml
Sourdough Baguette - 1
Mozzarella Cheese - 30g
Green Leaves - 20g
Cucumber - 50g
Pickled Onions - 15g
Free-range Beef Rump - 160g
GORGEOUS GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 40g of melted butter and the grated garlic. In a separate bowl, loosen the chimichurri with 20ml of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguettes directly onto a hot oven rack and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. In the final 2-3 minutes, spoon 1⁄2 the loosened chimichurri into the incisions and top with the grated cheese. Return to the oven for the remaining time until the cheese is melted.
REFRESHING SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber rounds, the sliced pickled onions, a drizzle of olive oil, and seasoning.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MORE, PLEASE!
Plate up the steak slices. Side with the salad and the chimichurri garlic bread. Drizzle the remaining chimichurri over the bread. Great work, Chef!
Garlic Clove - 1
Pesto Princess Chimichurri Sauce - 40ml
Sourdough Baguettes - 2
Mozzarella Cheese - 60g
Green Leaves - 40g
Cucumber - 100g
Pickled Onions - 30g
Free-range Beef Rump - 320g
GORGEOUS GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 60g of melted butter and the grated garlic. In a separate bowl, loosen the chimichurri with 30ml of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguettes directly onto a hot oven rack and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. In the final 2-3 minutes, spoon 1⁄2 the loosened chimichurri into the incisions and top with the grated cheese. Return to the oven for the remaining time until the cheese is melted.
REFRESHING SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber rounds, the sliced pickled onions, a drizzle of olive oil, and seasoning.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MORE, PLEASE!
Plate up the steak slices. Side with the salad and the chimichurri garlic bread. Drizzle the remaining chimichurri over the bread. Great work, Chef!
Garlic Cloves - 2
Pesto Princess Chimichurri Sauce - 60ml
Sourdough Baguettes - 3
Mozzarella Cheese - 90g
Green Leaves - 60g
Cucumber - 150g
Pickled Onions - 45g
Free-range Beef Rump - 480g
GORGEOUS GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 80g of melted butter and the grated garlic. In a separate bowl, loosen the chimichurri with 40ml of olive oil. Cut 4-5 incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguettes directly onto a hot oven rack and an oven-proof dish with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. In the final 2-3 minutes, spoon 1⁄2 the loosened chimichurri into the incisions and top with the grated cheese. Return to the oven for the remaining time until the cheese is melted.
REFRESHING SALAD
In a salad bowl, toss together the shredded green leaves, the cucumber rounds, the sliced pickled onions, a drizzle of olive oil, and seasoning.
SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
MORE, PLEASE!
Plate up the steak slices. Side with the salad and the chimichurri garlic bread. Drizzle the remaining chimichurri over the bread. Great work, Chef!
Garlic Cloves - 2
Pesto Princess Chimichurri Sauce - 80ml
Sourdough Baguettes - 4
Mozzarella Cheese - 120g
Green Leaves - 80g
Cucumber - 200g
Pickled Onions - 60g
Free-range Beef Rump - 640g
Woolies Products in this dish
