1 cup fresh flat-leaf parsley leaves
1 cup fresh coriander leaves
1 spring onion, sliced
3 garlic cloves, quartered
2 long fresh red chillies, deseeded, chopped
2 tsp ground cumin
¼ cup (60ml) lemon juice
2 tbs olive oil
500g beef rump steaks, fat trimmed
2 potatoes (500g)
⅓ cup (85g) Greek style natural yoghurt
2 red capsicums, thickly sliced
4 zucchini, thickly sliced, diagonally
Process parsley, coriander, shallot, garlic, chilli, cumin, juice, oil and salt and pepper in a food processor until smooth. Reserve 2 tablespoons chimichurri in a large bowl. Set aside.
Place remaining chimichurri in a shallow dish. Add beef and turn to coat. Cover and place in fridge for 10 minutes.
Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Refresh under cold water. Drain. Quarter potatoes. Place potatoes and yoghurt in bowl with reserved chimichurri and toss to combine.
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook beef for 3–4 minutes each side or until cooked to your liking. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
Lightly spray capsicum and zucchini with oil. Cook, turning, for 5–7 minutes or until charred and tender. Serve beef with vegetables and potato salad.
Tip: Chimichurri can be made a day ahead. Store, covered, in an airtight container in the fridge.