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.
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