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Grilled Rump Steak with Burrata & Pesto

Ingredients

700 g Rump Steak

Marinade
¼ cup Extra virgin olive oil
¼ cup Honey
2 Cloves Garlic
2 tbsp Red wine vinegar
2 tbsp Soy sauce
½ tsp Black pepper

Arugula Pesto
2 cups Packed rocket
¼ cup Packed basil
1 cup Extra virgin olive oil
1 cup Finely grated parmesan
⅓ cup Pine nuts
1 tbsp Lemon zest
1 Clove garlic (crushed)
1 tsp Kosher salt
Freshly ground black pepper (to taste)

For serving
4 Corn cobs
2 Balls burrata cheese (torn into bite size pieces)
Salt & pepper (to taste)

Method

  1. Whisk together the marinade ingredients and pour over the flank steak in a large dish. Let marinate 30 minutes, or up to overnight.
  2. Meanwhile, preheat your BBQ to high heat for direct grilling
  3. While the grill is heating, make the pesto. Process the rocket, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
  4. Add the corn and steak to the grill and cook the steak for 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Place the cherry tomatoes seasoned with oil salt & pepper on the grill for the last 5 minutes turning once. Cook the corn until charred in spots and tender (about 10 minutes).
  5. Slice the steak against the grain and cut the corn kernels off the cobs.
  6. Plate the steak with the burrata, grilled cherry tomatoes and grilled corn and top with rocket pesto. Serve whilst steak is still warm and enjoy!
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