An Argentine classic, but with a local twist

For 2 dishes, this recipe contains:

2 rump steak steaks

2 bunches of wild garlic

1 bunch flat-leaf parsley

2 baby onions

1 lemon

In addition, what you will need:

Salt and pepper

130 ml of olive oil

2 tbsp. red wine vinegar

½ bunch fresh oregano

1 food processor

Preparation:

1. Finely chop the wild garlic, fresh oregano and spring onions.
2. Squeeze and remove the lemon zest.
3. In a bowl, combine herbs, lemon juice and zest, vinegar, oil and adjust salt and pepper. Set aside in a cool place.
4. Heat a skillet over high heat and sear the meat to desired doneness.
5. Once cooked, let the grilled steaks rest off the heat and remove the sauce from the refrigerator.
6. Serve the sauce over the sliced meat and sprinkle with salt.

It's ready!

MagicTip: for a spicy touch, add 1 to 2 small red peppers to the wild garlic chimichurri.

Allergens: contains garlic and meat.

A good flavored and home-made water! 

The day before, brew half a cucumber cut into strips in 2 liters of water with a few mint leaves. Hydrating is easy and tasty!