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Griddled rump steak with watercress, hazelnut & red chilli pesto
- 50g blanched hazelnuts
- 1 red chilli , deseeded and roughly sliced
- 85g watercress
- 1 tbsp olive oil , plus extra for griddling
- 1 tbsp balsamic vinegar , plus 2 tsp
- 2 rump steaks , about 140g each
Directions:View on BBC Good Food
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