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  • Chimichurri Rump Steak with Chargrilled Broccoli, Tomato & Rocket Salad

     By Barry Horne

    Chimichurri Rump steak

     

    Serves 4

    Ingredients :

    Chimichurri rump steak x 4

    Purple sprouting broccoli (or regular Broccoli) x 400g

    Rocket x 100g

    Tomatoes x 200g

    Parmesan x 50g

    Olive oil x 20ml

    Lemon x 1

    Salt and pepper

     

     

    Method:

    Boil a pot of salted water. Prep the broccoli by cutting into similar sized pieces and blanch for 2 mins in the boiling water. Drain and refresh in cold water until cool. 

    Put a griddle pan on a medium high heat and when hot enough place your Broccoli on and don’t move it so they get char lines on them. When all are coloured, remove from the griddle and place in a mixing bowl.

    Dice the tomatoes and add to the mixing bowl along with the rocket and shaved parmesan and dress with olive oil and lemon juice, and season with salt and pepper.

    Leave that to one side and cook the steak to your liking, we recommend approx 2-3 mins either side for medium rare. Then give them a good 5 min rest.

    When rested, slice the rump and toss your salad and place on the plate alongside the sliced rump.

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