Argentinian-Style Blackened Rump Steak with Salsa Criolla

• 1kg piece beef rump cap steak, trimmed
• 1/3 cup (95g) American mustard
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tbsp olive oil
• 1 lime, cut into wedges

Salsa Criolla

• 2 ripe tomatoes, finely diced
• 1 red capsicum, finely diced
• 1 small red onion, finely diced
• 1 garlic clove, crushed
• 2 jalapeños, finely diced
• 1 bunch coriander, leaves and stalks finely chopped
• 1 cup flat-leaf parsley leaves, chopped
• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (60ml) red wine vinegar

1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbsp salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.
2. For the salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.
3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.