Rump Sosatie Chimmichurri

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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

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