2 rump steaks, 240 g (8½ oz) each, trimmed of fat
4 medium tomatoes, sliced in half
4 tsp olive oil
1 clove garlic, crushed
4 spring onions, finely sliced
flat-leaf parsley leaves, a handful, roughly
coriander leaves, a handful, roughly
2 tsp red wine vinegar
½ lime, juice
1–2 green chilies (depending on taste),
Remove the steaks from the fridge and allow to come up to cool room temperature.
Preheat a griddle pan or heavy frying pan over a medium–high heat.
Rub the steaks and the tomatoes in 2 teaspoons of the oil and cook the steaks on the griddle for 2 minutes on each side for medium-rare, 3 minutes for medium or 4 minutes for well done.
Add the tomatoes, cut-side down, for the final 3 minutes of cooking.
Remove the steaks and tomatoes from the pan and allow to rest for 10 minutes.
Meanwhile, make the chimichurri sauce by combining the remaining oil with the garlic, spring onions, herbs, vinegar, lime juice and chillies. Add black pepper, to taste.
Slice the steaks and divide into 4. Serve with a large spoonful of chimichurri sauce, tomatoes and salad leaves.