Barbecued rump steak with chimichurri and charred chicory
You can use the chimichurri with chicken, meaty fish, lamb or pork or over halloumi and, if you like, swap the chicory for sliced radicchio
I absolutely love the flavours of chimichurri – it adds a massive burst of freshness, heat and saltiness to the beef. You can use the chimichurri with chicken, meaty fish, lamb or pork or over halloumi and, if you like, swap the chicory for sliced radicchio.
800g rump steak in one piece
3 heads of white chicory, trimmed and sliced
good-quality extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper
FOR THE CHIMICHURRI
25g bunch parsley, roughly chopped
4 tbsp chopped mint
1 tbsp chopped thyme leaves
2 garlic cloves, crushed
2 anchovy fillets, chopped
2 green chillies, deseeded and sliced
100ml white wine vinegar
1 tbsp clear honey
- First make the chimichurri. Add all the ingredients to a food processor and pulse until roughly mixed. Transfer to a bowl and set aside.
- Prepare a charcoal barbecue or heat a gas barbecue to a high heat, or place a griddle pan over high heat. Sprinkle the steak with salt and pepper and grill for 3 minutes each side for medium-rare, or until done to your liking. Set aside and keep warm.
- Grill the chicory for 1 minute on each side or until golden. Remove from the barbecue or pan, then drizzle with extra virgin olive oil and season with salt and pepper.
- Thinly slice the steak, spoon over the chimichurri and serve with the grilled chicory.