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Argentine steak

Name: Argentine steak
Yield: 6
Ingredients: 1 cup White vinegar; ¼ cup Water; 2 tsp Sugar; 2 tsp Diced chilli; 1 ½ cups Thinly sliced white onion; 1 kg Beef rump steak, or sirloin steak (Main); ½ cup Chopped parsley; 4 cloves Garlic, crushed; ¼ cup Olive oil; ¼ cup White wine; 3 Tbsp Balsamic vinegar

for 6 people

Jan Bilton

Food writer and cookbook author.

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A favourite on the grill or barbecue.

1 cup	White vinegar
¼ cup	Water
2 tsp	Sugar
2 tsp	Diced chilli
1 ½ cups	Thinly sliced white onion

1 kg	Beef rump steak, or sirloin steak (Main)
½ cup	Chopped parsley
4 cloves	Garlic, crushed
¼ cup	Olive oil
¼ cup	White wine
3 Tbsp	Balsamic vinegar

To make the pickle, combine all the ingredients in a large screw top jar. Stir to dissolve the sugar. Cover and refrigerate for up to 3 days.
Cut the beef into serving-sized pieces, if required. Combine the remaining ingredients and pour over the beef in a shallow dish. Cover and refrigerate for 2-3 hours, turning occasionally.
Remove the meat and pat dry. Grill or barbecue the beef over high heat for about 2 minutes each side for medium rare. Top with the Onion Pickle.