A robust, quick and easy meal of juicy rump steak topped with a fresh and punchy green salsa from Argentina
Pop the parsley, oregano, garlic and spring onion into a food processor and pulse until finely chopped.
Add the chilli, lemon juice and red wine vinegar and pulse again until it becomes the consistency of mint sauce. Pop into a pot and set aside.
Heat a griddle pan, season your steaks and cook the desired amount. We like ours medium so cook them on high for a minute each side and then lower the heat and cook for another 5 minutes, while turning the meat occasionally.
Allow to rest for 5-10 minutes and then serve with sweet potato wedges and plenty of salad leaves and a nice glass of Argentinian Malbec!