Beef Rump Cap with Chimichurri
Full of flavour, rump cap can be roasted whole, barbecued or cut into steaks. This recipe sees it slowly cooked to produce a mouth-wateringly tender dish served with home-made chimichurri.
How long will it take?
2 hours
What’s the serving size?
Serves 6
What do I need?
- 1.2kg Cape Grim Beef Rump Cap
- Salt and freshly ground black pepper
- Drizzle of olive oil
For the Chimichurri
- 3 cloves garlic, minced
- 1 tsp salt
- Freshly ground black pepper
- 1 cup fresh coriander leaves, chopped
- 5 spring onions, chopped
- ½ cup flat leaf parsley, chopped
- ½ cup red wine vinegar
- Juice of ½ a lemon
- 1 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
How do I make it?
- Score fat on rump cap and season well with salt and pepper. Drizzle with olive oil rub into the fat.
- Cook rump cap on barbecue or in a grill pan, starting with fat side down, until the fat is browned. Turn to brown the other side, then cook on a low heat on barbecue or in oven at 100C for 90 minutes or until the internal temperature is 64C.
- Remove from heat, cover with foil and set aside to rest for at least 20 minutes. This will ensure that the juices are reabsorbed, resulting in a deliciously tender meat.
- Meanwhile, blitz all chimichurri ingredients together using a food processor.
- To serve, slice rump cap and serve with chimichurri, salad and flatbread.
