Beef Rump with Chimichurri & Charred Chicory
Beef rump served whole makes a fantastic centerpiece - slice it at the table and let your guests dig in! The chimichurri adds a massive burst of freshness, heat and saltiness to the beef. You can also use it with chicken, meaty fish, lamb or pork or over halloumi too”
10 minutes prep, 10 minutes cook
Serves 6
Ingredients
800g rump steak in one piece
3 heads of white chicory
Good-quality rapeseed or olive oil, for drizzling
Sea salt and freshly ground black pepper
For the chimichurri:
1 bunch of flat-leaf parsley, roughly chopped
4 tbsps 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
2 tbsps rapeseed oil
1 tbsp clear Irish honey
Method
First make the chimichurri. Add all the ingredients to a food-processor and pulse until roughly chopped. 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 a high heat. Sprinkle the steak with salt and pepper and grill for 3 minutes on each side for medium-rare. 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 oil and season with salt and pepper.
Thinly slice the steak, spoon over the chimichurri and serve with the grilled chicory.
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