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 h