INGREDIENTS – SERVES 6
Rump Cap
• 1.2kg beef rump cap
• Salt and freshly ground black pepper
• Olive oil, for cooking
Chimichurri
• 1 bunch fresh parsley (chopped)
• 2 small shallots (finely chopped)
• 2 fresh red chillies (deseeded and diced)
• 4 cloves garlic (minced)
• 1/2 cup red wine vinegar
• 1 cup olive oil
• Salt flakes and freshly ground black pepper, to taste
To Serve
• Flatbreads
INSTRUCTIONS
1. Score the fat on the rump cap and season well with salt and pepper. Rub olive oil into the fat.
2. Cook the rump cap on a BBQ grill or grill pan, starting fat-side down until the fat is browned. Turn to brown the other side, then transfer to an oven preheated to 100°C and cook for 90 minutes.
3. Remove from the oven, cover with foil and rest for at least 20 minutes.
4. Meanwhile, blitz or mix all the chimichurri ingredients together.
5. Slice the rump cap and serve with chimichurri, flatbread and a fresh salad.
