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recipe

MARINATED RUMP STEAK WITH CHARRED CHICORY AND CHIMICHURRI

Serves

4

MARINATED RUMP STEAK WITH CHARRED CHICORY AND CHIMICHURRI

Ingredients:

  • 4 rump steaks, roughly 2.5cm thick
  • 4 chicory, halved lengthways
  • olive oil

Marinade:

  • 75ml olive oil
  • 2 cloves garlic, roughly chopped
  • 1 red chilli, chopped
  • peeled zest of 1 lemon
  • small handful fresh oregano leaves

Chimichurri:

  • 1 small bunch flat leaf parsley
  • small handful fresh oregano leaves
  • 2 cloves garlic
  • ½ red chilli
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • flaked sea salt and freshly ground black pepper

Method:

  1. Put the steaks in a non-metallic bowl or large sealable sandwich bag. Add all of the marinade ingredients, massage into the meat to distribute the flavour and leave to marinade from 1 hour or ideally overnight, turning the steaks in the marinade a couple of times.
  2. To make the chimichurri put the parsley, oregano, garlic and chilli in a small food processor and whizz until finely chopped (alternatively finely chop by hand on a chopping board). Mix with the olive oil and vinegar and season with salt and pepper.
  3. Prepare the barbeque with the baffle in the down position set at a hot temperature for grilling (about 250-350°C).
  4. Shake off any excess marinade from the steaks, season with salt and pepper and place on the grill. Cover with the lid and cook for about 3 minutes for a medium finish. Turn and cook for a further 3 minutes, again with the lid closed. Remove from the heat, transfer to a plate and leave to rest. Increase or decrease the cooking time of the steaks depending on you prefer the finish. Reduce by 1 minute each side for rare and increase by 1 minute each side for well done.
  5. Brush the halved chicory in a little olive oil, season with salt and pepper and place on the grill and cook for 3-5 minutes each side, with the lid closed, until softened and charred.
  6. Serve the rested steak with the chimichurri sauce spooned over and the charred chicory on the side.
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