Grilled Rump Steak With Lime Chimichurri Sauce

Cooking segments from Adelady! Join Hayley and Lauren as they invite guests to cook up delicious recipes using the freshest Romeo’s produce.

romeos retail group logo

Hayley and Lauren from Adelady invite guests to cook up delicious recipes using the freshest Romeo’s produce.

As seen on Season 4 of Adelady TV, Channel Nine.

By Leah Itsines creator of the Balanced And Realistic Eating Guides (BARE)

Prep time : 10 minutes
Cook time : 10 minutes
Serves : 4


4 medium sized scotch fillet steaks
1 cup tightly packed parsley leaves
½ cup tightly packed coriander
1 long red chilli, deseeded and finely chopped
4 garlic cloves
1 spring onion stalk
½ tsp paprika
Salt and pepper to taste
½ cup olive oil
¼ cup lemon juice
1 cup basmati rice, rinsed
½ small brown onion, diced
4 whole cloves
4 whole allspice balls
2 cups of chicken stock


Heat olive oil in a small pot over a high heat. Add brown onion and let it cook down a little bit, before adding the cloves and allspice and cook for 2–3 minutes. Add basmati rice and stir for 30 seconds.

Add chicken stock and bring to a boil. Once boiling, turn down to simmer and put a timer on for 15 minutes.

Season the steaks with a pinch of salt and pepper

In a food processor, add parsley, coriander, chilli, garlic, paprika, salt, pepper, olive oil and lemon juice. Blend until well combined.

On a hot grill plate, heat a small splash of olive oil over a high heat.

Place steaks on the grill and cook to your liking. Take off the heat and rest for 5 minutes.

Slice the beef into thin strips.

Serve on a plate with cooked rice, and chimichurri sauce.

Scroll to Top