30 MIN


Serving amount:
  • Beef rump
  • 1 polenta sachet
  • 1 red wine vinegar sachet
  • 1 olive oil sachet
  • 1 brown onion
  • 1 carrot
  • 1 garlic clove
  • 1 coriander bunch
  • 1 parsley bunch

Pantry staples: Cooking oil, salt, black pepper, milk, butter

Allergens: Onion, garlic

Specialised equipment: Whisk, slotted spoon, char grill pan or barbecue (optional), meat mallet (optional) 

Chef's note: Argentina has a strong Spanish and Italian influence. Chimmichurri is closley related to Italy’s salsa verde, enjoyed with barbecued foods such as steak. 

* Use half of the parsley and red wine vinegar provided. 

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Preheat a char grill pan or barbecue to medium. Wash the vegetables. Thickly slice the carrot on the diagonal. Finely chop the parsley* leaves and 1 teaspoon of coriander* leaves per person. Crush or grate 1 garlic* clove between 2 people. Halve the brown onion from the root to the top, do not peel.

2. Prepare the steak

Tenderise the steak using the base of a saucepan or a meat mallet to flatten to 1cm thick. Drizzle with a little cooking oil and sprinkle with a pinch of salt.

3. Cook the onion

Drizzle a little cooking oil on the cut surface of the onion and place onto the preheated grill cut side down. Cover with a metal bowl or saucepan. Cook the onion for 20 minute or until soft, turning once or twice. Remove the skin before serving. Alternatively, you can cut the onion into thick rings and grill for 5 minutes each side.

4. Cook the carrot and polenta

Meanwhile, bring 3/4 cup per person of water to the boil. Add the carrot and cook for 3 minutes or until just tender, remove with a slotted spoon. Slowly add the polenta to the boiling water, reduce the heat and cook, whisking continually, for 6 minutes or until cooked through. Add more water if required. Whisk in some milk to thin the polenta to a creamy consistency, we suggest 1 tablespoon per person. Stir through a little butter. Season to taste.

5. Cook the steak

Increase the grill heat to high, add the steak and cook for 2 minutes each side or until cooked to your liking. Remove from the grill and rest 2 minutes before slicing on the diagonal. 

6. Make the chimmichurri

Combine the vinegar*, olive oil, garlic, parsley and coriander in a bowl. Mix well. Taste and season with salt and pepper.

7. Combine the chimmichurri with the carrots.

Place the carrots and a spoon of the chimmichurri in a bowl and mix to combine.

8. To serve

Divide the polenta between serving plates. Top with the steak, chimmichurri, carrots and grilled onion.