This was one of the tastiest recipes at #Taste19 created by KSG’s John Reihan & Jack O’Keefe – check it out below!
Marinated beef Rump, Romesco sauce, Grilled tender stem broccoli, smoked hazelnuts, almonds, chimichurri board dressing & pomegranate molasses
Romesco is a punchy red pepper sauce from Catalonia, Spain. Roasted peppers are blended with garlic and hazelnuts to make a rich sauce which is perfect with grilled meat like steak. In northern Spain, it is meant to be served alongside meat at backyard barbecues. For Taste of Dublin, Jack & John prepared a version with Smoked Hazelnuts, Almonds and sherry vinegar served with marinated Irish beef rump and tenderstem broccoli
For the Romesco sauce
1. Line a shallow roasting dish with baking paper and wrap garlic in foil – this way the garlic will roast in its own juices. Place Red bell pepper, red chilli in the roasting dish and drizzle with a dash of oil. Sprinkle with paprika and lightly season. Add the wrapped garlic, then place in the oven to roast for 25-30 minutes. Turn the red bell pepper & chilli over during roasting to blacken both sides. Ensure garlic is very soft (if not return to oven for a little longer).
2. When the red bell pepper & chilli is ready – place in a bowl, cover with a tea towel and allow to steam for 10 minutes before peeling away and discarding the skin and seeds. Set aside. When the garlic is cool enough to handle, pop garlic cloves out of their skins and set aside. Heat a dash of oil in a small frying pan and pan-fry the bread on both sides until golden.
3. Place the Red bell pepper, chilli, 1 garlic clove, bread, toasted hazelnuts, chipotle paste, smoked paprika, vinegar in a food processor. Process to blend, drizzling the olive oil in through the feed tube. Keep Romesco sauce a little chunky to give the sauce texture. Season to taste and serve immediately or store covered in the refrigerator.
4. For the chimichurri – combine shallot, chilli, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in coriander, parsley. Using a fork, whisk in oil. Cover and chill at least 3 hours or up to overnight.
5. For the smoked nuts – using the back of your knife lightly crush the hazelnuts. Place the crushed hazelnuts and almond nibs into a mixing bowl and pour over the oil mix everything up well, Add the smoked paprika, season and salt. Mix well ensuring all the nuts are coated. Heat the oven to 200c then drop down to 100c. Place the nuts on a flat gastro tray do not overload as this will hinder the cooking process. Place in the oven for 3 minutes, after 1.5 minutes open the oven and shake the tray then return to the oven for the rest of the 1.5 minute
For the beef & tenderstem broccoli
1. It is best to marinate the beef the day before to give an extra impact of flavour to the meat
2. First to make the marinade place the fresh coriander, flat-leaf parsley, garlic puree & rapeseed oil in a food processor and blend until smooth
3. Getting the beef rump and smothering the steak with the marinade place in sealed container and place in the fridge
4. Heat the charcoal in the grill to a nice medium heat and wait for the charcoal to turn white before placing meat on the grill.
5. Melt the butter in a small pot for the basting, and with the rosemary and thyme tie the herbs onto a wooden spoon using butcher string. To baste dip the herb brush into the melted butter and brush on the meat lightly while grilling
6. Place the rump steak on the grill 3-4 minutes each side for medium-rare. Turning the steak throughout the cooking and basting the meat with the butter and the herb brush to keep the meat moist and juicy. When the steak is ready – remove from the grill and leave to rest for 3 minutes.
7. While the Rump steak is resting, drizzle a little of the oil on the tender stem broccoli and place over the grill for 4 minutes turning until cooked. When it is ready – season with a pinch of sea salt, cracked black pepper and squeeze of lemon juice
8. When the steak is fully rested slice against the grain of the meat and toss in the 3 TBSP of the chimichurri dressing
1. Heat the Romanesco in a small pan non-stick pan, and place on the plate, place the tender stem broccoli next to it with the tossed sliced beef rump in the chimichurri board on top, sprinkle the smoked nuts and light drizzle of the pomegranate molasses
2. To finish sprinkle some beautiful micro shoots on top
Beef & marinade
- Beef rump from local butcher 400g (200g each)
- Rapeseed oil 50ml
- Flat-leaf parsley 20g
- Coriander 20g
- Thyme 20g (4 sprigs)
- Garlic puree 1 clove
- Rosemary ½ bunch
- Thyme ½ bunch
- Butter 50g
- Red bell pepper 1,
- Red chilli 1 small
- Whole garlic 1
- Blanched Hazelnuts 1 TBSP toasted
- Fresh sourdough ½ slice cut into pieces
- Chipotle Paste 1 TSP
- Smoked Paprika ½ TSP
- Sea salt 1 pinch
- Black pepper 1 pinch ground fine
- Olive oil 50ml
- Flat-leaf parsley finely chopped
- Coriander finely chopped
- Garlic cloves smashed and pureed
- Shallot ¼ finely chopped
- Red chilli ¼ deseeded
- Red wine vinegar 40ml
- Extra virgin olive oil 80ml
- Sea salt 1 TBP
- Tender-stem broccoli 120g
- 1 Lemon
- Pomegranate Molasses 10ml
- Hazelnuts 10g
- Almonds 10g
- Smoked paprika 1 pinch
- Sea salt 1 pinch
- Micro cress shoots