KEY POINTS:
Serves 2
To make about 1 cup of sauce:
1 cup coriander
1/2 cup flat-leaf parsley
1/2 cup cashew nuts, lightly toasted
1 clove garlic
1/2 cup grapeseed oil or a light olive oil
Lemon juice to taste
Salt and freshly ground black pepper to taste
2 rump steaks, each weighing about 200g
1 tbsp oil
Salt and freshly ground black pepper
A selection of seasonal vegetables such as avocados, courgettes,
tomatoes, baby carrots, salad leaves, peppers, sweetcorn, new potatoes,
red onion
To make the sauce, combine the coriander, parsley and nuts in a food processor and pulse until combined. Chop the garlic and add with the oil. Add lemon juice and season to taste.
Rub the rump with oil and season well. Heat the barbecue and sear the
steaks for five minutes on one side then turn and repeat. Let rest uncovered for 10 minutes before slicing.
If using new potatoes and corn, parboil before finishing on the barbecue with your chosen sliced vegetables. Otherwise, just use avocados, cherry tomatoes, thinly sliced red onion and salad greens.
Arrange with thin slices of beef on a platter and serve with the cashew and coriander sauce.