serves
4
prep
30 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 500 g whole rump cap, trimmed and scored
- salt and black pepper
For the salsa fresca
- 1 slice sourdough bread
- ½ cup (125 ml) red wine vinegar
- ¼ cup finely chopped flat-leaf parsley leaves
- ¼ cup finely chopped oregano leaves
- ¼ cup finely chopped mint leaves
- 2 garlic cloves, finely chopped
- 4 anchovies, minced
- 1 green chilli, deseeded, finely chopped
- 1 hardboiled egg, grated
- 1 cup (250 ml) extra virgin olive oil
Resting time: 15 minutes
Instructions
1. Remove the rump cap from the refrigerator 1 hour before cooking. Preheat your BBQ or grill to medium-high heat.
2. Meanwhile, in a medium bowl, soak the sourdough bread in the red wine vinegar for 30 minutes.
3. Season the rump cap with salt and pepper. Cook the rump, skin-side down for 15 minutes, then turn and cook for a further 10 minutes. Remove to a tray and cover with foil and rest while you prepare the salsa fresca.
4. To finish the salsa fresca, combine all remaining ingredients with the soaked bread, except for salt and pepper. Taste before seasoning, then season with salt and pepper (the salsa should be quite sharp).
5. Slice the rump cap and serve with the salsa fresca on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
