Rump Steak with Smokey Chimichurri Sauce

125ml olive oil
30ml red wine vinegar
125ml finely chopped parsley
125ml finely chopped roasted peppers (Search the recipe: How to prepare Smokey Sweet Peppers)
4 cloves of garlic, minced
10ml oregano/thyme leaves
5ml salt

Add all the ingredients to a small mixing bowl and stir together.
Set aside for 30 minutes so that the flavours can develop.
Serve with flame grilled rump steak.

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