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Barbecued rump cap with salsa fresca

Name: Barbecued rump cap with salsa fresca recipe
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4
Ingredients: 1 slice sourdough bread, roughly torn; 1/2 cup (125ml) red wine vinegar; 1/4 cup each flat-leaf parsley, oregano & mint leaves, finely chopped; 2 garlic cloves, finely chopped; 4 anchovies in oil, drained, finely chopped; 1 long green chilli (seeds removed), finely chopped; 1 hard-boiled egg, coarsely grated; 1 cup (250ml) extra virgin olive oil; 2 x 350g rump cap beef steaks, trimmed, 5mm fat left on top, fat scored

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1h 30m

15m

Barbecued rump cap with salsa fresca — Chris Court

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by Massimo Mele

CHEF, PEPPINA

May 10, 2021

This crowd pleaser form Massimo Mele, will have every guest impressed at the al fresco dinner.

1 slice sourdough bread, roughly torn
1/2 cup (125ml) red wine vinegar
1/4 cup each flat-leaf parsley, oregano & mint leaves, finely chopped
2 garlic cloves, finely chopped
4 anchovies in oil, drained, finely chopped
1 long green chilli (seeds removed), finely chopped
1 hard-boiled egg, coarsely grated
1 cup (250ml) extra virgin olive oil
2 x 350g rump cap beef steaks, trimmed, 5mm fat left on top, fat scored

Method

1.

Place sourdough in a bowl and pour over vinegar. Soak for 30 minutes then add remaining ingredients, except rump, with soaked bread, season and toss to combine.
2.

Season meat all over with salt and set aside, covered, at room temperature for 1 hour.
3.

Heat a lightly greased barbecue or chargrill pan over high heat. Sear meat, fat-side down, for 2-3 minutes until deep golden. Lay steak on the barbecue and cook for 3-4 minutes, turn and barbecue for a further 3-4 minutes for medium or until cooked to your liking. Rest for 15 minutes, loosely wrapped in foil. Thinly slice meat and serve with salsa fresca.