Rump Sosatie Chimmichurri

Name: Rump Sosatie Chimmichurri
Cuisine: African
Ingredients: 60 ml olive oil; 30 ml red wine vinegar; 30 g coriander, coarsely chopped; 5 ml salt; 5 ml paprika; 2 garlic cloves, coarsely chopped; 1 kg rump cubes; 5 ml cayenne pepper; 30 g Italian parsley, coarsely chopped; 1 lemon, cut in half

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Absolutely addictive, chimmichurri sauce from Argentina is the perfect match for beef. You want the kebabs seared on the outside and medium-rare in the middle.

Ingredients

1 kg rump cubes
1 lemon, cut in half

Americas
Africa
Argentina
South Africa
Main course
Gluten-free

Method

Put the garlic and salt in a mortar and pound to a coarse paste. Add the herbs, spices and olive oil. Pound to combine. Add the vinegar. Set aside for the flavours to develop.

Put rump cubes in a non-metallic dish or in a Ziploc bag. Pour chimmichurri over and toss to coat. Marinate for 1 hour. The vinegar may start to cook the meat. Remove from the dish or bag 20 minutes prior to braai