Griddled rump steak with watercress, hazelnut & red chilli pesto - Good Food Middle East
A relaxed but restaurant-quality main course for two
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Cooking tools:
- Griddle
- Stove
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Spoon
- Measuring spoon
- Plate
- Kitchen timer
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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