Ingredients
Rump steak & Rub
1 whole rump steak cap on 4.75 kg
3 tbsp olive oil
1 tbsp sea salt flakes
1 tbsp cracked black pepper
1 tbsp smoked paprika
2 tsp garlic powder
Chimichurri
2 bunches flat leaf parsley
8 garlic cloves, minced
1 tbsp dried oregano
1 cup olive oil
2 tbsp red wine vinegar
juice of 1 lime
Sea salt and cracked black pepper, to taste
Pickled Red Onions
2 medium red onions, thinly sliced
1 cup boiling water
½ cup red wine vinegar
1 tbsp sugar
1 tsp salt
Smoked paprika lime butter
50 g unsalted butter, softened to room temperature
Zest of 1 lime
Juice of ½ lime
½ tsp smoked paprika
Pinch of sea salt
Paprika potatoes
2 kg baby potatoes, halved
3 tbsp olive oil
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
Sea salt and cracked black pepper
Corn and bread
8 corn cobs, halved
Olive oil for brushing
Sea salt and cracked black pepper
Fresh sourdough, thickly sliced and toasted
Method
Air dry the rump (day before)
Pat the rump steak dry with paper towel and place uncovered on a rack set over a tray. Refrigerate overnight to air dry, this helps the fat dehydrate slightly and crisp beautifully when cooked.
Score and season (cooking day)
Remove beef from the fridge and pat dry again to remove any surface moisture. While it is still cold, lightly score the fat in long shallow lines, just enough to help it render evenly. Avoid cutting into the meat.
Let it come to room temperature for 2 hours.
While the beef comes to room temperature, prepare the chimichurrri, pickled onions, and lime butter so they can develop as the beef cooks.
Pickled onions
Combine red wine vinegar, boiling water, sugar and salt. Pour over thinly sliced onions, ensuring they are fully submerged. Leave them in the brine until ready to serve.
Chimichurri
Add to a blender parsley leaves, garlic, chillies, oregano, and olive oil until roughly chopped. Season and rest to develop flavour.
Lime butter
Mix softened butter with lime zest, lime juice, smoked paprika and salt. Chill until required.
Oven method
Beef
Preheat oven to 180c degrees (fan forced). Combine salt, pepper, smoked paprika and garlic powder. Rub the rump all over with olive oil, then coat evenly with the seasoning, working most into the fat.
Heat a large heavy pan over medium high heat or use the flat plate of your BBQ. Sear fat side down for 5 minutes, or until brown and just beginning to render. Brown the sides briefly, then transfer to a roasting tray, fat side up.
Insert a meat thermometer into the thickest part before roasting. Place the rump on the middle shelf of the oven and roast for about 2.5 hours, or until the thermometer reads 52c degrees for medium rare. Remove from the oven, cover loosely with foil, and rest for 30 minutes before slicing.
Potatoes
While the beef cooks, parboil halved potatoes for 5 minutes, then drain well and let them steam dry. Toss with 3 tbsp olive oil, both paprika's, garlic powder, salt and pepper until evenly coated. Place on a tray on the lower shelf of the oven, about 55 minutes before the beef is due to finish. Roast for 55 minutes, turning once for even colour.
When the beef comes out to rest, increase oven to 200c degrees and move potatoes to the middle shelf for an extra 10-15 minutes to crisp up if needed.
Corn and bread
Preheat a BBQ grill or grill pan over medium high heat. Brush corn lightly with olive oil and grill for 15 minutes, turning until charred and golden. Brush with lime butter and sprinkle with sea salt.
Brush the sourdough generously with the same lime butter and toast until golden.
BBQ method
Preheat your BBQ to 180c degrees with the lid closed. Sear fat side down over direct heat for 5 minutes or until brown, then move the rump to indirect heat (tray underneath to catch drips). Close the lid and cook until the internal temperature reaches 52c degrees. Remove from heat, cover loosely with foil. And rest for 30 minutes before slicing.
Serve
Slice the rump against the grain into medium slices, spoon over chimichurri and scatter with pickled red onions. Serve with roasted potatoes, grilled corn and sourdough.
