Griddled Rump Steak with Watercress, Hazelnut & Red Chilli Pesto

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the blanched hazelnuts in a dry frying pan over medium heat for 3 to 4 minutes, shaking often, until lightly golden. Tip them onto a plate to cool.

2. Put the toasted hazelnuts, red chilli, watercress, 1½ tbsp olive oil and 1 tbsp balsamic vinegar into a food processor. Blend to a coarse, spoonable pesto and set aside.

3. Heat a griddle pan over high heat until very hot. Brush the rump steaks on both sides with a little extra olive oil.

4. Griddle the steaks for 2 to 3 minutes on the first side without moving them, then turn and cook 2 to 3 minutes more for medium-rare, until the thickest part reaches 145°F (63°C).

5. Transfer the steaks to a plate, drizzle with the 2 tsp balsamic vinegar and rest for 3 minutes before slicing.

6. Serve the sliced steak with the watercress and hazelnut pesto spooned over the top.