Watercress makes a wonderful pesto that complements steak perfectly. This is delicious served with smooth garlic mash.
Takes 30 minutes • Serves 2
– 50g/2oz blanched hazelnuts, toasted.
– 1 red chilli, seeded and roughly sliced.
– 85g/3oz watercress.
– 1½ tbsp olive oil, plus extra for griddling.
– 1 tbsp balsamic vinegar, plus 2 tsp.
– 2 rump steaks (about 140g/5oz each).
Step 1:Preheat the oven to 180°C/160°C fan/gas 4. Finely blend the nuts, chilli, 50g/2oz of the watercress, the olive oil, balsamic vinegar and some seasoning in a food processor to make the pesto. Set aside.
Step 2:Heat a griddle pan until smoking hot. Rub the steaks with a little of the extra oil, then season both sides with salt. Cook the steaks on the griddle for 2 minutes on each side – this will give you medium–rare (cook for 3 minutes for medium or 4 for well done, if you prefer). Remove from the griddle and leave to rest on a plate for 5 minutes. Stir any juices from the resting steak into the pesto – they’re delicious and shouldn’t be wasted.
Step 3:Serve the steak with the pesto, a drizzle of the extra balsamic and the remaining watercress to give a peppery bite.