Chesney's HEAT Series, Recipes

Page: 7 / 26

7
Main
MARINATED RUMP
STEAK WITH CHARRED
CHICoRY AND
CHIMICHURRI
serves 4
ingredienTs
• 4 rump steaks, roughly 2.5cm thick
• 4 chicory, halved lengthways
• olive oil
Marinade:
• 75ml olive oil
• 2 cloves garlic, roughly chopped
• 1 red chilli, chopped
• peeled zest of 1 lemon
• small handful fresh oregano leaves
Chimichurri:
• 1 small bunch flat leaf parsley
• small handful fresh oregano leaves
• 2 cloves garlic
• ½ red chilli
• 6 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• flaked sea salt and freshly ground
black pepper
METHoD
in The kiTChen
Put the steaks in a non-metallic bowl or
large sealable sandwich bag. Add all of the
marinade ingredients, massage into the
meat to distribute the flavour and leave to
marinade from 1 hour or ideally overnight,
turning the steaks in the marinade a couple
of times.
To make the chimichurri put the parsley,
oregano, garlic and chilli in a small food
processor and whizz until finely chopped
(alternatively finely chop by hand on a
chopping board). Mix with the olive oil and
vinegar and season with salt and pepper.
on The BarBeCue
Prepare the barbeque with the baffle in the
down position set at a hot temperature for
grilling (about 250-350°C).
Shake off any excess marinade from the
steaks, season with salt and pepper and
place on the grill. Cover with the lid and
cook for about 3 minutes for a medium
finish. Turn and cook for a further 3 minutes,
again with the lid closed. Remove from the
heat, transfer to a plate and leave to rest.
Increase or decrease the cooking time of
the steaks depending on you prefer the
finish. Reduce by 1 minute each side for
rare and increase by 1 minute each side for
well done.
Brush the halved chicory in a little olive oil,
season with salt and pepper and place on
the grill and cook for 3-5 minutes each side,
with the lid closed, until softened and
charred.
Serve the rested steak with the chimichurri
sauce spooned over and the charred chicory
on the side.