Beef Rump with Chimichurri & Charred Chicory

Recipes taken from Clodagh’s Suppers by Clodagh Mckenna (£20, Kyle Books) Photography by Dora Kazmierak.

The zingy flavour of chimichurri adds a massive burst of freshness, heat and saltiness to the beef.

  • 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.
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