BBQ Rump with Chimichurri & Charred Endives

Serves 6

INGREDIENTS:

1 x whole 800g rump steak

3 whole endives

sea salt and freshly ground black pepper

For the Chimichurri

1 bunch of flat leaf parsley, roughly chopped

4 tbsps fresh mint, chopped

1 tbsp fresh thyme leaves, chopped

1 tbsp honey

2 garlic cloves, crushed

3 anchovy fillets, chopped

2 green fresh chilies, seeded and sliced

50ml olive oil

100ml white wine vinegar

METHOD:

1. To make the chimichurri, place all the ingredients in a food processor, pulse until roughly chopped and set aside.

2. Preheat a char-grill pan or barbecue over high heat. Sprinkle the steak with sea salt and freshly ground black pepper and cook for three minutes each side for medium rare. Set aside and keep warm.

3. Cook the endivesfor oneminute each side or until golden. The drizzle some good quality extra virgin olive oil over the grilled endives and season with sea salt and freshly ground black pepper.

4. Thinly slice the steak, spoon over the chimichurri and serve with the grilled endives

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