Griddled rump steak with watercress, hazelnut and red chilli pesto

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Griddled rump steak with watercress, hazelnut and red chilli pesto

Griddled rump steak with watercress, hazelnut and red chilli pesto
Griddled rump steak with watercress, hazelnut and red chilli pesto

Watercress makes a wonderful pesto that complements steak perfectly. This is delicious served with smooth garlic mash.

Ingredients

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).

Instructions

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.

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