34’s Rump of Beef, Fried Duck Egg and Chimichurri
Made at 34 Mayfair | Serves 4
4 x 200g rump steaks
4 duck eggs
Sunflower oil for cooking
Sea salt & freshly ground black pepper
For the chimichurri
1 bunch flat leaf parsley, chopped (approx. 50g)
1 bunch oregano, chopped (approx. 50g)
1 bunch of mint, chopped (approx. 50g)
1 bunch of coriander, chopped (approx. 50g)
1 red onion, chopped
3 garlic cloves, peeled & crushed
6-10* pickled jalapeños, finely chopped [* depending on how spicy you like your food]
250ml extra virgin olive oil
2 red chillies
Salt & freshly ground black pepper
100ml red wine vinegar
Put all the ingredients into a large mixing bowl. Stir well and leave to stand until ready to serve.
For the steak
Take the steak out of the fridge an hour before you’re ready to cook it, to bring it up to room temperature. Heat a heavy-bottomed frying pan till smoking. Season the meat with sea salt and freshly ground black pepper. Lightly oil the meat. Put the meat into the pan and cook for 3 minutes on each side for medium rare. Remove from the pan and leave to rest for 5 to 10 minutes.
While the steak is resting, add a little oil to a non-stick frying pan and fry the duck eggs.
Slice each steak into ribbons. Top with the fried egg and serve with a good spoonful of chimichurri.