Charred Veal Rump, Chimichurri

  • Prep Time : 15 Minutes
  • Cooking Time : 25 Minutes
Ingredients

VEAL

2 packs Three River Farms Veal Medallions

 

CHIMICHURRI

1/2 bunch Italian parsley

1/2 bunch coriander

4 cloves garlic, minced

1/2 tsp chili flakes

1/2 cup olive oil

1 1/2 tbsp sherry vinegar or lemon juice

Sea salt & pepper

 

CHARGRILLED POTATO SALAD

800g new potatoes, halved

1/2 bunch Italian parsley, chopped

2 tbsp fresh dill, chopped

100g crème fraîche

1 tbsp Dijon mustard

1 tbsp sherry vinegar

 

LETTUCE WEDGES

1 Iceberg lettuce

1 tbsp olive oil

Sea salt & pepper

Method

CHIMICHURRI

Place all ingredients in a blender or food

processor and pulse until well chopped, but

not pureed. Set aside.

 

POTATO SALAD

Simmer the potatoes in a pan for around

10 mins or until just tender; drain. Grill the

potatoes for 10-15 mins, turning often,

until crisp and golden. Mix the remaining

ingredients together and season. Stir the mix

through the potatoes.

 

VEAL

Thread 2 medallions each onto 2 skewers.

Coat well with 2 tablespoons of chimichurri

and allow to marinate for 10 minutes. Grill

over a medium-high heat for 2-3 minutes

each side. Rest. Remove from skewers, slice

and drizzle with more chimichurri.

 

LETTUCE

While the veal is cooking, drizzle the lettuce

wedges with olive oil and season. Grill for 1-2

minutes each side.

Oh, so good

  • LIGHT & TENDER
  • TASTES GREAT
  • EASY TO COOK

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