35 Min
pretty easy
4 People
Rating starstarstarstarstar
Argentinian steak board
1. Place rice in a saucepan, cover with plenty of water. Add salt, simmer for 15-20 minutes, or until tender. Drain, rinse under cold water.

2. Combine chimmichurri ingredients together in a bowl.

3. Combine olive oil with lemon juice. Trim and thinly slice kale leaves. Pour over 1/2 tbsp lemon oil, scrunch kale leaves with your hands to soften. Dice apple, slice radishes and crumble feta. Toss in a bowl with kale, remaining lemon oil and cooked rice.

4. Slice capsicum. Heat a large pan with oil. Cook for 4-5 minutes, or until softened. Remove to a plate.

5. Rub beef with spices and remaining oil. Cook in pan for 3-4 minutes on each side, or to your liking.

6. Slice steaks. Serve with capsicum, kale salad and chimmichurri.

Scrunching and massaging kale leaves will soften them for eating!
Blend sauce ingredients if preferred.
250g black rice

chimmichurri sauce
1/2 bunch parsley, finely chopped
1 garlic clove, crushed
1/3 cup olive oil
1 tbsp red wine vinegar
1 tsp dried thyme
1/2 tsp chilli flakes

2 tbsp olive oil
1/2 lemon, juice
1/2 bunch kale
1 red apple
1/3 bunch radishes
1/2 packet feta cheese

1 yellow capsicum
1 +1 tbsp oil, for cooking
600g beef rump steak
1 tsp smoked paprika
2 tsp ground coriander

salt and pepper, for seasoning