Charred Rump With Chimichurri And Grilled Radicchio | Donna Hay

Ingredients

• 1 x 800g rump steak, trimmed of fat
• sea salt and cracked black pepper
• 1 head radicchio (200g), quartered
• 1 cup flat-leaf parsley leaves
• ½ cup mint leaves
• 2 tablespoons thyme leaves
• 2 anchovy fillets
• 2 cloves garlic, peeled
• 2 long green chillies, seeded and sliced
• 1 tablespoon honey
• 1 tablespoon extra virgin olive oil
• ½ cup (125ml) white wine vinegar