Grilled rump steak with watercress, hazelnuts and red chili pesto

Treat yourself to a sensational culinary experience with our delicious grilled rump steak with watercress, hazelnut and red chili pesto. This recipe is an exquisite blend of flavors that will tantalize your taste buds. The juicy rump steak is cooked to perfection on a griddle, creating a beautifully charred exterior while the interior remains juicy and tender. With a zesty red chili pesto infused with the nutty goodness of hazelnuts and served with a bed of vibrant watercress, each bite is an explosion of exquisite flavors and textures. Treat yourself and your loved ones to an unforgettable restaurant-quality dining experience at home.


  • 50g blanched hazelnuts
  • 1 red chili pepper, deseeded and roughly chopped
  • 85g watercress
  • 1½ tbsp olive oil, plus some for grilling
  • 1 tbsp balsamic vinegar, plus 2 tsp
  • 2 rump steaks, approx. 140g each


Select steak
If you buy
Beef aged for at least 21 days
it will have and be a greater depth of flavor
more delicate. Look for steaks that are yellow in color
Hints of fat. This suggests that the cattle
were fed grass and not grain
gives the meat a richer taste. There should be
In addition, the fat must be well marbled everywhere
the pulp that gives flavor and helps
to keep the meat juicy while cooking.Roasted garlic mash
Preheat the oven to 180°C/fan 160°C/gas 4.
Place 3 large, unpeeled garlic cloves in a shallow tray. Roast for 20-30 minutes until the skin is soft
yellowed and cracked. (This can be done
at the same time as the hazelnuts for them
Pesto.) In the meantime, cook 400g potatoes, peeled and chopped
15-20 minutes until soft. Drain and puree
Mix with 85g butter and 3 tablespoons milk, then season well. Squeeze garlic
Remove the pulp from the peel and stir through
the mash. Expertise
When grilling meat and vegetables
Always oil the food and not the pan.
This ensures that there is no surplus
Allow oil to drip between the grooves of the grill plate
and burn, which will spoil your food and
produce a lot of smoke.

Preparation steps

  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Place the hazelnuts on a baking tray and then toast them in the oven for 5-10 minutes until golden brown (you can roast the garlic for the mash at the same time).
  3. Let the nuts cool slightly.
  4. Put the cooled nuts, chilli, 50 g watercress, 1½ tbsp olive oil, 1 tbsp balsamic vinegar and some spices in a food processor and chop finely.
  5. The mixture shouldn’t be too smooth – the nuts should still have some consistency.
  6. Put aside.
  7. Heat a grill pan until smoking hot.
  8. Rub the steaks with a little oil and then season both sides with salt.
  9. Cook the steaks on the griddle for 2 minutes on each side – this will give you a medium rare (if you prefer, 3 minutes for medium or 4 minutes for well done).
  10. Remove from grill and then let rest on a plate for 5 minutes.
  11. Stir the juices from the resting steak into the pesto – it’s delicious and shouldn’t be wasted.
  12. To serve, divide the roasted garlic mash (recipe below) between two plates, top with some watercress, then place a steak on top.
  13. Place a large tablespoon of pesto on the steaks and drizzle the rest of the balsamic vinegar over them.

Nutritional Information

475 35g 7g 4g 4g 2g 37g 0.24g

Equipment and tools

  • grill pan
  • Flat tray
  • Mixing spoon
  • Knife
  • cutting board
  • Bowl

Allergen information

This recipe contains hazelnuts and dairy products (butter and milk).

Storage and leftovers

You can store leftover steak and pesto in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak in a hot skillet until heated through.

Health benefits of grilled rump steak with watercress, hazelnut and red chili pesto

Health benefits of grilled rump steak with watercress, hazelnut and red chili pesto

The dish “Grilled Rump Steak with Watercress, Hazelnut and Red Chili Pesto” not only satisfies your taste buds but also offers several health benefits. Let’s take a closer look at the ingredients and their nutritional benefits:

1. Hazelnuts

The hazelnuts contained in pesto are full of nutrients. They are an excellent source of healthy fats, including monounsaturated and polyunsaturated fats, which have positive effects on heart health. Hazelnuts also provide fiber, vitamin E, magnesium and several B vitamins.

2. Red chili

Adding red chili to pesto provides a spicy kick and also brings health benefits. Red chilies contain a compound called capsaicin, which can boost metabolism and promote weight loss. They are also rich in vitamin C and antioxidants, which can support a healthy immune system.

3. Watercress

Watercress is a nutrient-rich leafy green that adds freshness to the dish. It is a great source of vitamins A, C and K, as well as calcium, iron and folic acid. Watercress is also known for its high antioxidant content, which can help protect cells from free radical damage.

4. Olive oil

Using olive oil in the dish provides heart-healthy monounsaturated fats. Olive oil is also rich in antioxidants and anti-inflammatory properties, which have been linked to numerous health benefits, including a reduced risk of chronic diseases.

5. Rump steak

Rump steak is a lean cut of beef that is a good source of high-quality protein. It also contains vital minerals such as iron, zinc and selenium. Choosing aged rump steak provides more depth of flavor and tenderness. Look for steaks with a yellow fatty tinge, which indicates grass-fed beef, resulting in a richer meat flavor.

6. Balsamic vinegar

Balsamic vinegar, used for grilling, gives the dish a spicy taste. It is low in calories and contains a small amount of potassium and antioxidants. However, the dish’s main contribution lies in enhancing taste rather than providing significant health benefits.

Incorporating these ingredients into Grilled Rump Steak with Watercress, Hazelnut and Red Chili Pesto adds a nutritious punch to the meal, making it not only delicious but also a healthy choice for your overall well-being.


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