BBQ Picanha Sharing Steak with Chimichurri

Ingredients:

500g Rump Cap Steak Thick Cut

6 Small Onions

1 Tsp Sugar

100ml White Wine Vinegar

Salt

Olive Oil

For the Chimichurri:

2x Green Chillis

3 Large Shallots, chopped finely

1/2 Bunch Chopped Parsley

1/2 Bunch Chopped Coriander

Now For The Cooking

  1. Season your steak, then sear on your bbq plate for your personal desired time.

  2. While the steak is cooking, place the onions face down on the bbq until blackened.

  3. Boil the sugar and vinegar in a saucepan to one side.

  4. Place the charred onions into the saucepan for 5 minutes to caramelize.

  5. Mix the coriander, parsley, shallots, chilli, olive oil and salt in a bowl and set aside.

  6. Coat the steak on both sides with the chimichurri sauce and leave to rest for 10 minutes.

  7. Carve the Steak, season well and serve with your caramelized onions.

Todenham