600g trimmed rump steak, sliced horizontally (to give approx 4 x 150g steaks)
2 tbsp olive oil
1 small ciabatta loaf, sliced into
4, halved horizontally
2 cups watercress sprigs, to serve
1½ cups coarsely chopped flat-
leaf parsley, leaves and stems
¼ cup oregano leaves
1 small red chilli, deseeded, chopped
2 cloves garlic, chopped
1½ tsp ground cumin
⅓ cup extra virgin olive oil
1 tsp red wine vinegar
Cannellini Bean Salad
2 red onions, peeled, cut into thin wedges
250g sweet mini capsicums, halved, deseeded
2 tbsp extra virgin olive oil
400g cannellini beans, rinsed, drained
1 tbsp chopped flat-leaf parsley
2 tsp red wine vinegar
To make chimichurri, process parsley, oregano, chilli, garlic and cumin in a food processor until finely chopped. With motor running, add oil in a thin, steady stream. Process until almost smooth. Stir in vinegar and season to taste. Set aside to let flavours develop.
Heat a lightly oiled barbecue or chargrill plate to medium-high. Brush steaks with some of the oil, season. Cook steaks 3 minutes per side or until medium-rare. Transfer to a plate; set aside to rest.
To make cannellini bean salad, brush onion and capsicums with a little of the oil. Season. Barbecue or chargrill, turning, 6-8 minutes or until charred and tender. Combine onion, capsicums, beans, parsley, vinegar and remaining oil in a bowl. Season; toss gently.
Brush ciabatta slices with a little more of the oil. Barbecue or chargrill until lightly charred. Divide steaks between 4 ciabatta pieces. Spoon on some of the chimichurri; top with watercress sprigs and a piece of ciabatta. Serve with cannellini bean salad.