BBQ · SHARING
8 April 2019
Argentinian Style Blackened Rump Steak with Salsa Criolla
First published in delicious.
Brushing the rump cap with American mustard before the smoky spice rub is what gives this steak its blackened crust on a hot barbecue. Slice it thickly and serve it with a fresh, zingy salsa criolla of tomato, capsicum, jalapeño and plenty of herbs.
Ingredients
- 1kg piece rump cap steak, trimmed
- 95g (⅓ cup) American mustard
- 1 tbs dried oregano
- 1 tbs garlic powder
- 1 tbs smoked paprika
- 2 tbs 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 clove garlic, crushed
- 2 jalapeños, finely diced
- 1 bunch coriander, leaves and stalks finely chopped
- 1 cup flat-leaf parsley leaves, chopped
- 60ml (¼ cup) extra virgin olive oil
- 60ml (¼ cup) red wine vinegar
Method
- Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.
- For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.
- 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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