Description

Our Free Range Rump Portions are cut into three sizes:

• 200g
• 250g
• 300g

Should you want a different portion size please contact us.

Additional information

Griddled rump steak with watercress, hazelnut & red chilli pesto

Ingredients

• 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

Method

1. Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts on 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.
2. 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.
3. 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.

Source: bbcgoodfood.com