Barbecued rump with chimichurri & roasted peppers
Serves: 4 | Preparation time: 15 min | Cooking Time: 40 minutes
1.3 - 1.5kg Tasman rump cap
2 tbsp rock salt
1 eschallot, finely chopped
1 small red chili, deseeded, finely chopped
3 garlic cloves, crushed
¼ cup red wine vinegar
½ tsp salt
½ cup finely chopped coriander
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped oregano
¾ cup olive oil
Fire Roasted Bell Peppers:
600g baby mixed bell peppers
¼ cup olive oil
2 tbsp balsamic vinegar
- For Chimichurri: Combine ingredients for Chimichurri and set aside.
- For peppers: place on grill, cook for 20 minutes, turning, as each side blackens and they start to collapse. Remove from heat, place on a serving plate and drizzle with olive oil and balsamic.
- Bring rump to room temperature 30 minutes before cooking. Sprinkle with rock salt all over. Skewer rump. Add the meat skewer to a rotisserie grill, allowing the meat to turn. Otherwise, place it on the barbeque grill, over medium heat, with the fat side down.
- Cook the meat to you reach desired doneness. If using a barbeque, turn regularly and monitor temperature. Tap skewer to knock off any extra salt. Remove from heat and cover loosely with foil, rest for half the cooking time.
- Serve with chimichurri sauce, roasted bell peppers and a green salad.
- When cooking to the desired doneness, it is best to probe the meat with a thermometer. Check our cooking conversion times for an indication of desired doneness, temperature and cook time.
- For chimichurri, a food processor or blender can be used. Place all ingredients except oil in a food processor or blender, process until combined. While motor is running pour in oil in a thin steady stream until combined.
- Rump Cap can also be known as Picanha.
Recipe kindly provided by Australian Beef