By Barry Horne
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
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.