Griddled Rump Steak With Watercress Hazelnut Red Chilli Pesto Recipes

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GRIDDLED RUMP STEAK WITH WATERCRESS, HAZELNUT & RED CHILLI PESTO



Griddled rump steak with watercress, hazelnut & red chilli pesto image

A relaxed but restaurant-quality main course for two

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 6

50g blanched hazelnuts
1 red chilli , deseeded and roughly sliced
85g watercress
1½ tbsp olive oil , plus extra for griddling
1 tbsp balsamic vinegar , plus 2 tsp
2 rump steaks , about 140g each

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts in a baking tray, then toast in the oven for 5-10 mins until golden (you can roast the garlic for the mash at the same time). Leave the nuts to cool a little. Put the cooled nuts, chilli, 50g of the watercress, 1½ tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped. The mixture shouldn't be too smooth - there should still be some texture to the nuts. Set aside.
  • Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side - this will give you medium rare (cook for 3 mins for medium or 4 mins for well done, if you prefer). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting steak into the pesto - they're delicious and shouldn't be wasted.
  • To serve, divide the Roasted garlic mash (recipe, below) between 2 plates, top with a little watercress, then sit a steak across it. Top the steaks with a large tbsp of the pesto and drizzle the rest of the balsamic over.

Nutrition Facts : Calories 475 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.24 milligram of sodium

GARLIC-AND-CHILI-RUBBED STEAKS



Garlic-and-Chili-Rubbed Steaks image

Categories     Beef     Garlic     Marinate     Backyard BBQ     Steak     Spice     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 tablespoons chili powder
2 large garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon sugar
3 1/2 tablespoons Worcestershire sauce
four 1-inch-thick strip or shell steaks

Steps:

  • In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
  • Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
  • Prepare grill.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.

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