Barbecued Rump with Chimichurri & Charred Chicory

I absolutely love the flavours of chimichurri – it adds a massive burst of freshness, heat and saltiness to the beef. You can use it with chicken, meaty fish, lamb or pork or over halloumi. The charred chicory is delicious cooked on the barbecue, I also love radicchio cooked the same way. If you are looking for a good salad to go along with this dish then my Bulgar Wheat Salad works perfectly. 800g rump steak in one piece 3 heads of white chicory good-quality extra virgin olive oil, for drizzling sea salt and freshly ground black pepper FOR THE CHIMICHURRI 1 bunch of flat-leaf parsley, roughly chopped 4 tablespoons chopped mint 1 tablespooon chopped thyme leaves 2 garlic cloves, crushed 2 anchovy fillets, chopped 2 green chillies, deseeded and sliced 100ml white wine vinegar 2 tablespoons olive oil 1 tablespoon clear Irish honey

First make the chimichurri. Add all the ingredients to a foodprocessor and pulse until roughly chopped. Transfer to a bowl and set aside. ÷Prepare a charcoal barbecue or heat a gas barbecue to a high heat, or place a griddle pan over a high heat. Sprinkle the steak with salt and pepper and grill for 3 minutes on each side for medium-rare. Set aside and keep warm. 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. ÷Thinly slice the steak, spoon over the chimichurri and serve with the grilled chicory.