charred rump

with chimichurri and grilled radicchio

  • 1 x 800g rump steak, trimmed of fat
  • sea salt and cracked black pepper
  • 1 head radicchio (200g), quartered

chimichurri

  • 1 cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 2 tablespoons thyme leaves
  • 2 anchovy fillets
  • 2 cloves garlic, peeled
  • 2 long green chillies, seeded and sliced
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • ½ cup (125ml) white wine vinegar
  1. To make the chimichurri, place the parsley, mint, thyme, anchovy, garlic, chilli, honey, olive oil and vinegar in a food processor, pulse until roughly chopped and set aside. 
  2. Preheat a char-grill pan or barbecue over high heat. Sprinkle the steak with salt and pepper and cook for 2–3 minutes each side for medium rare. Set aside and keep warm. 
  3. Cook the radicchio for 1 minute each side or until golden. Thinly slice the steak, spoon over the chimichurri and serve with the grilled radicchio. Serves 4.
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox