– Rump steak
– 1 cassava
– 100ml white wine vinegar
– 1 tbsp garlic
– 1 tbsp red chilli
– 1 tbsp fresh oregano
– 1 tbsp fresh coriander
– 1 tbsp flat-leaf parsley
– 100ml olive oil
First, cook your steak on a high heat.
Add in the butter and cook for two minutes on each side.
Then peel and slice the cassava into chips.
Boil for 15 minutes.
And then fry at 180 degrees Celsius until golden.
Sprinkle over paprika salt and toss.
For the chimmichurri, combine the vinegar, chilli and garlic.
Then add in the herbs.
And the oil. Mix.
To serve, stack the steak and chips, and serve with a dipping bowl of sauce.