Most of us enjoy a barbecue in the summer; in this recipe it is not necessary to have a barbecue – a grill pan can also be used. The sauce is uncooked and full of herbs – parsley, coriander, and thyme. Many of us consider gem lettuce to be eaten raw as an ingredient in a salad, here it is charred on a barbecue or grill pan and drizzled with balsamic vinegar. The beef is seasoned with only salt and pepper, with the additional flavours coming from the tangy raw sauce.
1 bunch flat leaf parsley chopped
1 handful coriander chopped
1 tbsp chopped thyme leaves
2 garlic cloves
2 tbsp olive oil
6 tbsp apple cider vinegar
1 tbsp clear honey
Make this sauce first. Pulse all the ingredients in a food processor until coarse. Then set aside
600g rump steak
Salt and pepper to taste
Sprinkle the steak with seasoning and grill or barbecue on each side. Once cooked thinly slice the steak
2 gem lettuce
Olive oil spray
Salt & pepper to taste
1 tbsp balsamic vinegar
Slice lettuce in four parts, spray the cut side lightly with the oil spray, and season with salt and pepper.
On grill pan or barbecue grill lettuce (cut side down) until charred.
Once lettuce grilled drizzle with balsamic vinegar and serve.
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