Griddled rump steak with watercress, hazelnut & red chilli pesto

Griddled rump steak with watercress, hazelnut & red chilli pesto

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins - 15 mins Plus resting

Skill level

Easy

Servings

Serves 2

A relaxed but restaurant-quality main course for two

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
475
protein
37g
carbs
4g
fat
35g
saturates
7g
fibre
2g
sugar
4g
salt
0.24g

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

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Method

  1. 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.
  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.

Recipe from Good Food magazine, May 2009

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Comments

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imicola's picture
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I rather liked this - I agree with the first reviewer that there was a bit of a strange smell to the pesto (I think this was just the watercress smell though), but it tasted good. Perhaps to get rid of the smell you could use less watercress and add in some herbs or rocket? My husband wasn't overly keen on the pesto, but I thought it was worth making! (i used mixed nuts rather than just hazelnuts).

emsmith's picture
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LOVED the flavours! The hazelnut pesto was really unusual but complimented the steak beautifully. I would say that the pesto was a little on the dry side, though, and that I would perhaps add more balsamic and/or olive oil next time around. The garlic mash was pretty tasty, too. Served it with tenderstem broccoli. Yum!

pipimari's picture
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I did the pesto with almonds and used rucula instead of watercress since that's what I had at home at the time! it turned out really good. also I placed instead of balsamic vinager only, half on the volume of balsamic vinager and the rest of balsamic glaze. I substituted the mash for oven roasted vegetables (zuchinni, red onion, yellow and red pepper) and it turned as a great less caloric side which was also great with the pesto. Just a more mediterranean version! Used as carb source some slices of black olive bread loaf. The aged beef cooked in the griddle pan was just the right cooking time for a delicious tenderness.

pipimari's picture
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I did the pesto with almonds and used rucula instead of watercress since that's what I had at home at the time! it turned out really good. also I placed instead of balsamic vinager only, half on the volume of balsamic vinager and the rest of balsamic glaze. I substituted the mash for oven roasted vegetables (zuchinni, red onion, yellow and red pepper) and it turned as a great less caloric side which was also great with the pesto. Just a more mediterranean version! Used as carb source some slices of black olive bread loaf. The aged beef cooked in the griddle pan was just the right cooking time for a delicious tenderness.

leannatkinson's picture
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I thought the pesto was fab - I used watercress, rocket and spinach for the pesto. Will be making it again this Easter for the family.

Sometimes sauces can over-power a good steak, but this worked really well.

danicquinn's picture

It was delicious and easy to make. Sorry to hear it didn't work out. I agree with Becks - stale hazelnuts have a rancid taste but don't look any different, so maybe the problem lay there.

singingchef1's picture

The only reason I can see for your pesto tasting bad was that maybe one of your ingredients was stale. Hazelnuts can go very stale before they begin to look any different and have a really unpleasant taste when they do. There's nothing else in the recipe that would cause anything to taste horrid so that's my only suggestion.

kerryburnett's picture
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Regarding the previous comment, I'm not sure what you did wrong but we thought the pesto was really tasty, so much so that I used the leftovers to coat chicken for lunch the next day, which also work really well. Did you toast the hazelnuts? And remember to add olive oil? I thought it was a lovely combination and we'll definitely be having it again.

kjbutche's picture
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It's extremely rare I make something from Good Food magazine I don't like, but this was most disappointing. The garlic mash and the steak were great, but the pesto.... no I didn't like it at all. I was a little concerned as I made the pesto as I didn't think it smelt nice, and unfortunately it didn't taste nice either. To be honest, the pesto ruined a beautiful steak. Perhaps I did something stupid - I'd be interested in seeing another comment on this recipe - but I shan't be making this again.

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