The foundation of each special dish is high-quality meat. At Berliner, we’re proud to offer top-notch cuts in Johannesburg that elevate an ordinary supper into a gourmet extravaganza. We understand that although you appreciate the art of traditional butchering, your everyday routine demands innovative yet effective recipes. You deserve a supper that can easily fit into a busy evening while still tasting like a fine steakhouse.

The solution is our Rump Steak with Homemade Chimichurri. Because of its great marbling and powerful, meaty character, the rump is highly valued by fans. It produces a genuinely world-class flavour balance when combined with the vibrant, herbaceous punch of a fresh chimichurri. This strategy guarantees that your steak is always delicious, bold, and precisely cooked, whether you’re using a hefty stovetop skillet or lighting the coals for a typical South African outdoor barbecue.

Recipe

Why the Rump Cut Is the Best Choice

The choice of meat is the first step on the path to an amazing steak. To improve softness and intensify the beef’s inherent delicious flavours, our rump steaks are meticulously aged. The rump has a distinctive strip of fat that renders down while cooking, basting the meat in its own juices, in contrast to leaner cuts. This produces an unparalleled depth of flavour, which makes it the perfect medium for the acidic, sharp taste of our famous green sauce.

What you’ll need for the meat:

• 400g Berliner rump steak (22mm thickness is ideal)
• 20ml sunflower oil or a similar high smoke point oil
• 1 tsp flaky sea salt
• 1 tsp cracked black pepper

What you’ll need for the Chimichurri:

• ½ cup fresh Italian parsley (packed)
• ¼ cup dried or fresh oregano
• ¼ cup fresh coriander
• 1/3 cup finely diced red onion
• 3 cloves garlic (crushed or minced)
• ½ tsp dried chilli flakes
• ½ cup quality extra virgin olive oil
• ¼ cup red wine vinegar
• 3 tsp freshly squeezed lemon juice
• ½ tsp salt (adjust to taste)

Step 1: Making the Chimichurri

The chimichurri is the essence of this dish. This colourful sauce balances the richness of the beef with a necessary sharpness.

Method: Fill a blender with all the ingredients for the chimichurri. Blend until a fine, saucy consistency is achieved. You want a lovely green emulsion with some texture from the onions and herbs.

Tip: Before putting your sauce away, taste it. Add an additional pinch of chilli flakes if you like your food hotter. Add a little more olive oil to soften the acidity if it seems too sharp. The garlic and vinegar will combine wonderfully if this sauce is made a few hours in advance.

Step 2: Seasoning and preparation

The preparation is the key to a professional sear. Before the flesh even comes into contact with the heat, success occurs.

• Temperature: About 20 minutes before you begin, remove your steak from the refrigerator. When meat is cooked at room temperature, the surface burns while the core stays chilly.
• Surface Preparation: Pat the steak dry well with a paper towel. Steam is produced by any surface moisture, preventing the formation of that delectable golden crust.
• The Rub: Apply a thin layer of sunflower oil to the steak. Add a liberal amount of salt and pepper to both sides. In addition to helping the seasoning adhere to the meat, the oil serves as a heat conductor.

Step 3: Getting the right sear

High heat is ideal for a steak that is 22 mm thick. For optimal heat retention, use a hefty grill pan or a cast iron skillet.

The Sizzle: Before adding the meat, make sure your pan is extremely hot. As soon as the steak touches the surface, you want to hear a loud sizzling.

The Timing: Cook the steak for two to three minutes on each side for a traditional medium rare finish. This keeps the centre pink and soft while the outside caramelizes.

The Edges: Remember to quickly sear the fat cap on the side of the rump with tongs. In addition to adding another layer of taste, this renders the fat.

Step 4: The Significance of letting it rest

Take the steak off the fire as soon as it achieves your preferred doneness. Cover it loosely with a piece of tin foil and put it on a heated dish.

Give the meat a minimum of five minutes to rest. This is a non-negotiable step. The internal juices return to the meat’s fibres during this period. Slicing it too quickly may cause those liquids to run out, making the steak harder and drier. Each mouthful will have a buttery texture if you are patient.

Step 5: Serving your masterpiece

After resting, slice the steak into thick strips. Arrange them on a serving board and spoon a generous amount of the chimichurri over the top. The heat from the steak will slightly warm the herbs, releasing a fantastic aroma. We suggest serving this with roasted vine tomatoes or a crisp green salad to keep the meal light and sophisticated.

The Berliner touch

By selecting Berliner, you are putting the best sourcing and butchering standards first. Every customer will receive a product worthy of a gourmet kitchen since our rump steaks are chosen for their exceptional texture and colour. Bringing the best of the farm to your table and supporting regional growers are our top priorities.

Are you ready to give it a try? This recipe for Rump Steak and Chimichurri is a great way to use our assortment of premium beef. We are always searching for methods to add more value to our Berliner community, as we have stated in our most recent social media and website updates.

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