Home » MARINATED RUMP STEAK WITH CHARRED CHICORY AND CHIMICHURRI
recipe
MARINATED RUMP STEAK WITH CHARRED CHICORY AND CHIMICHURRI
Serves
4
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:
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.
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.
Prepare the barbeque with the baffle in the down position set at a h