This herb sauce is a mix of cumin, peppercorns, parsley, mint, chives and coriander, and is blended together to create an amazing green sauce for the rump. Serves 4
500g rump steak
2 tsp cumin seeds
1 Tbsp green peppercorns in brine, drained and rinsed
1 cup fresh parsley, mint, chives, and coriander, mixed
2 Tbsp olive oil
1 Zest of lemon
- Crush cumin seeds in mortar and pestle, add peppercorns and pound a little to break them up slightly.
- Remove any tough stalks from the herbs. Put the herbs in a food processor with the cumin seeds, peppercorns, oil and salt and process until the herbs are finely chopped.
- Place the sauce in a small serving dish, covered with cling film, and chill until ready to serve. Prepare the sauce a day in advance to allow the flavours to mingle.
- Barbeque or grill the rump steak until cooked to your liking, and then serve topped with the sauce, along with a fresh salad.