Jan Braai's Namibian Chimichurri Steak

Total Time: 35 Minutes

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 4 People

Suitable For:

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Talk about generosity, make Jan Braai’s Namibian chimichurri steak, and give your family something to talk about. Beautifully medium rare steak with a bright chimichurri sauce made on our Coalsmith Series Charlie Grill & Smoker.

Ingredients

Rump steak for 4 people

Salt and pepper

For the sauce:

4 long red chillies (deseeded and chopped)

4 long green chillies (deseeded and chopped)

2 garlic cloves (crushed)

½ tot of dried oregano

½ tot of course salt

1 teaspoon of ground black pepper

1 tot of white wine vinegar

2 tots of olive oil

½ cup flat-leaf parsley

Instructions

Mix all the ingredients for the sauce together and place in a food processor or blender. Blend until everything is smooth and has a good, even consistency. In theory, you should put the sauce in a closed container and let it rest in a fridge for at least 2 days. In reality, you might consume it on the same day.
Light a massive wood fire and season the rump steak with salt and pepper on both sides just before the braai.
Braai over very hot coals for about 8 minutes in total until medium rare.
Let the steak rest for a few minutes then cut into strips, hitting the steak with the knife blade at a 45° angle.
Drizzle the chimichurri sauce over the steak strips and serve.