Seared Rump Steak on Bruschetta with Chimichurri Sauce (Serves 4)

1. At least 6 hours before (preferably the day before) make the Chimichurri sauce by simply stirring all the ingredients together, sealing in a jar or plastic container and putting in the fridge (the sauce will keep in the fridge for up to a week). Remember to take it out of the fridge an hour before use.
2. For the bruschetta cut each ciabatta in half lengthways and rub with a clove of garlic and drizzle with extra virgin olive oil. Either in a ridged grill pan or on the BBQ toast the ciabatta so that you crisp it and put char lines on, but do not burn it.
3. Season the steaks with plenty of freshly cracked black pepper and Maldon sea salt and rub with oil. Cook to your liking in the ridged grill pan or on the BBQ (a 2.5cm/1inch thick steak will take approx. 2mins each side for medium rare). Allow the steaks to rest under a loose piece of tin foil on a plate for 3-5 minutes so the meat can relax and the blood run out.
4. To assemble the dish put a layer of beef tomatoes, sliced red onions and roast red peppers on each bruschetta. Slice the rump steak, lie on top of the bruschetta and top with plenty of the Chimichurri sauce. Scatter some watercress over the bruschetta and tuck in to some perfect alfresco dinning.