Clodagh McKenna's barbecued rump steak with chimichurri and charred chicory - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s barbecued rump steak with chimichurri and charred chicory By You Magazine - June 30, 2019 I absolutely love the flavours of chimichurri – it adds a massive burst of freshness, heat and saltiness to the beef. You can use the chimichurri with chicken, meaty fish, lamb or pork or over halloumi and, if you like, swap the chicory for sliced radicchio. Dora Kazmierak SERVES 6 800g rump steak in one piece 3 heads of white chicory, trimmed and sliced good-quality extra virgin olive oil, for drizzling sea salt and freshly ground black pepper FOR THE CHIMICHURRI 25g bunch parsley, roughly chopped 4 tbsp chopped mint 1 tbsp chopped thyme leaves 2 garlic cloves, crushed 2 anchovy fillets, chopped 2 green chillies, deseeded and sliced 100ml white wine vinegar 1 tbsp clear honey 1. First make the chimichurri. Add all the ingredients to a food processor and pulse until roughly mixed. Transfer to a bowl and set aside. 2. Prepare a charcoal barbecue or heat a gas barbecue to a high heat, or place a griddle pan over high heat. Sprinkle the steak with salt and pepper and grill for 3 minutes each side for medium-rare, or until done to your liking. Set aside and keep warm. 3. Grill the chicory for 1 minute on each side or until golden. Remove from the barbecue or pan, then drizzle with extra virgin olive oil and season with salt and pepper. 4. Thinly slice the steak, spoon over the chimichurri and serve with the grilled chicory. YOU OFFER: BUY THE BOOK WITH 20 PER CENT OFF Clodagh’s Suppers: Suppers to Celebrate the Seasons by Clodagh McKenna is published by Kyle Books, price £20. To order a copy for £16 until 14 July, call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved