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Image for Recipe - Beef Rump with Chimichurri & Charred Chicory

Beef Rump with Chimichurri & Charred Chicory

Image for Recipe - Beef Rump with Chimichurri & Charred Chicory
  • Time preparation 10 minutes
  • cook time 10 minutes
  • Serve Serves 6

  • 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

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.

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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