Rump Steak with Chermoula

Ingredients

Chermoula:
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 tablespoon paprika
• 3 tablespoons less-sodium beef broth
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, peeled

Steak:
• 1 (700 grams) flank steak, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare sauce, place the first 10 ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally.

2. To prepare steak, sprinkle steak with 1/4 teaspoon salt and black pepper. Cook steak 5 minutes at 250°C ; turn and look for red beads forming on the surface to indicate the steak is approaching medium rare. Cook for 4 minutes or until done as desired. Let rest 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with sauce.