Rump Steak with Chimichurri cooked on a Cyprus Rotisserie Charcoal BBQ
Following on from the success of last weeks mouth-watering Souvla recipe from Celebrity chef and UK Masterchef Theo Michaels, we are excited to present the second recipe in our series of sponsored collaborations showcasing the original and authentic Rotisserie Charcoal Barbecue from Cyprus BBQ.
Churrasco Style Rump Steak served with Chimichurri Dressing
This is one of those recipes when the Cyprus BBQ’s really come into their own; using the long skewers for large pieces of meat cooked both on a fast high heat then lifted for a slower cook to finish created amazing results. Buy the best quality rump steaks you can afford as it will make all the difference.
6 rump steaks (250g each)
2 tbsp oregano
1 small red chilli
3 baby plum tomatoes
4 tbsp red wine vinegar
2 tbsp olive oil
Bring the bbq to heat.
Season the steaks generously with salt, pepper and oregano. Roll each steak and thread onto the large skewers, using the chicken hooks to hold it in place.
Place the skewers on the BBQ on high heat (about medium height from the coals) for about 20 minutes until you have a nice charred colour, then raise the skewers to the highest setting and leave to cook for another 30 minutes. Remove the steaks and let rest for 10 to 20 minutes before removing each steak and carving.
While the steaks are cooking you can make the chimichurri dressing; finely chop all the ingredients and mix together, taste for balance of flavours adding more vinegar or olive oil as needed.
Serve the carved steaks on a large board drizzling some of the chimichurri dressing over the top of the steaks and serving the rest in a bowl on the side.
Inspired by this recipe and would love to try this at home - View our full range of Rotisserie Charcoal BBQ's