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Gegrilltes Rumpsteak mit Chimichurri auf Schieferteller, daneben ein Glas Maxwell Silver Hammer Shiraz McLaren Vale Australien

Grilled rump steak with chimichurri and Australian Shiraz

A juicy grilled rump steak with fresh chimichurri—paired with Maxwell Silver Hammer Shiraz from McLaren Vale in South Australia. Australian wine and grilled cuisine are a combination that just works. This recipe shows you how to create a world-class barbecue evening with just a few high-quality ingredients. The Silver Hammer brings juicy dark fruit, silky tannins, and a lively freshness that pairs perfectly with the steak’s roasted flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
35 minutes
Course Grillküche
Cuisine Argentine, Australian
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Holzkohlegrill oder Gasgrill
  • 1 Grillzange
  • 1 Fleischthermometer
  • 1 Schneidebrett aus Holz
  • 1 Steakmesser
  • 1 Kleine Schüssel für Chimichurri
  • 1 Stabmixer oder Mörser

Ingredients
  

  • 2 Sirloin steaks approx. 250 g each, at least 3 cm thick
  • 2 Tablespoon of olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 a bunch of fresh parsley
  • 3 garlic cloves
  • 2 tablespoon red wine vinegar
  • 1 teaspoon of dried oregano
  • ½ teaspoon of chili flakes
  • 6 Tablespoon of olive oil for chimichurri
  • Salt to taste

Instructions
 

PREPARATION:

  • Take the steaks out of the refrigerator 30 minutes before grilling and let them come to room temperature.
  • Finely chop the parsley, garlic, red wine vinegar, oregano, chili flakes, and olive oil, then mix them together. Season with salt to taste—that’s your chimichurri.
  • Preheat the grill to high heat (about 280–300 °C direct heat).

COOKING STEPS:

  • Rub olive oil on both sides of the steaks, then season with salt and pepper.
  • Place the steaks on the hot grill and cook for 3–4 minutes on each side (for medium-rare: internal temperature 54–57 °C).
  • Remove the steaks from the grill and let them rest on a wooden board for 5 minutes.

SERVE:

  • Slice the steaks against the grain and arrange them on a dark slate plate.
  • Drizzle the chimichurri generously over the meat or serve it on the side.
  • Garnish with coarse sea salt and fresh rosemary.

SIDE DISHES:

  • Grilled corn on the cob with herb butter
  • Crispy Rosemary Potatoes from the Oven
  • Green Salad with Lime Dressing

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 8gFat: 44g
Keyword australischer Shiraz, BBQ Wein Empfehlung, Chimichurri, Grillsaison Wein, Maxwell Silver Hammer, McLaren Vale Wein, Rumpsteak grillen, Shiraz zum Steak, Wine from Australia
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