Barbecued beef rump with garlic and parsley dressing and grilled salad

Barbecued beef rump with garlic and parsley dressing and grilled salad

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Stuart Scott

Chef Neil Perry is a fan of Rangers Valley beef, supplied by Vic’s Meat in Woollahra, Sydney. This was his choice for a harbour-front barbecue with the Opera House and Sydney Harbour Bridge as a backdrop.

Ingredients

Quantity Ingredient
4 x 250g sirloin steaks
extra-virgin olive oil, for brushing
sea salt
shaved parmesan, to serve (optional)

Grilled salad

Quantity Ingredient
3 zucchini, sliced into 5 mm x 7 cm strips
2 eggplants, cut into 1 cm slices
4 large tomatoes, cored and quartered
1 tablespoon extra-virgin olive oil
sea salt, to taste
1 tablespoon balsamic vinegar
freshly ground black pepper
1 tablespoon flat-leaf parsley

Garlic and parsley dressing

Quantity Ingredient
sea salt, to taste
2 garlic cloves
3 tablespoons chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
freshly ground black pepper
1 lemon, juiced

Method

  1. Remove the steaks from the refrigerator 2 hours before you intend to start cooking.
  2. Preheat the barbecue to hot. (This could take up to 1 hour if using natural fuel or 15 minutes for a gas barbecue.) Ensure the grill bars are clean.
  3. Brush the steaks with oil and season liberally with sea salt just before placing on the grill at a 45 degree angle to the grill bars. Cook for a few minutes each side. When halfway through cooking the first side, turn the steaks 45 degrees in the opposite direction to make nice crisscross grill marks. When done, turn them over and cook the other side. Put the steaks on a plate, cover with foil and place near the barbecue to keep warm. Rest for 10 minutes.
  4. For the grilled salad, make sure the grill bars are hot and clean. Brush the zucchini, eggplant and tomato with a little oil and sprinkle with sea salt. Chargrill the vegetables on both sides until tender. Combine the vegetables in a bowl, add the balsamic vinegar, pepper and the tablespoon of oil and combine. Cool, then add the parsley and check the seasoning.
  5. For the garlic and parsley dressing, on a chopping board with a little sea salt, crush the garlic, add the parsley and chop until you have a paste. Place in a bowl and add the oil, season with pepper, squeeze in the lemon juice and mix to combine. To serve, slice the rested steak with the grilled salad. Drizzle with the garlic and parsley dressing and top with parmesan shavings, if desired.

Wine

  • One of Australia’s gifts to the wine world has been the blending of cabernet and shiraz, so why not try one of those here?
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