Ingredients
Directions
Heat Charcoal in Weber.
For the Chimichurri, place in a blender/ food chopper the parsley, marjoram/oregano, sherry vinegar, garlic, chili and olive oil. Blitz to a pesto consistency. Season to taste and place if refrigerator.
Season Rump with salt and pepper and place in the HOT pre heated charcoal weber.
In an oven proof pan add the cocktail potatoes. Roll around in some olive oil until nicely coated. Season with salt and pepper and add some fresh rosemary sprigs. Add to weber at same time as beef.
After around ¾ hour place the mixed capsicum on a tray and cover slightly in olive oil and season with sea salt. Add this weber to cook and slightly blister.
Repeat his process with cherry tomatoes and cook for around 15- 20 minutes until just soft but holding shape.
Beef should take approx. 1 hour to cook to a lovely medium. Remove beef, cover with foil, and allow to rest for about 10-15 minutes, leaving potatoes to finish cooking.
After the meat has rested, place back in weber for 5 minutes just to warm again. Remove veg and place on a shared board. Slice beef and place on board along with a pot of the chimichurri.
Enjoy with a glass of 'Black Ops' Shiraz Saperavi
Ingredients
Directions
Heat Charcoal in Weber.
For the Chimichurri, place in a blender/ food chopper the parsley, marjoram/oregano, sherry vinegar, garlic, chili and olive oil. Blitz to a pesto consistency. Season to taste and place if refrigerator.
Season Rump with salt and pepper and place in the HOT pre heated charcoal weber.
In an oven proof pan add the cocktail potatoes. Roll around in some olive oil until nicely coated. Season with salt and pepper and add some fresh rosemary sprigs. Add to weber at same time as beef.
After around ¾ hour place the mixed capsicum on a tray and cover slightly in olive oil and season with sea salt. Add this weber to cook and slightly blister.
Repeat his process with cherry tomatoes and cook for around 15- 20 minutes until just soft but holding shape.
Beef should take approx. 1 hour to cook to a lovely medium. Remove beef, cover with foil, and allow to rest for about 10-15 minutes, leaving potatoes to finish cooking.
After the meat has rested, place back in weber for 5 minutes just to warm again. Remove veg and place on a shared board. Slice beef and place on board along with a pot of the chimichurri.
Enjoy with a glass of 'Black Ops' Shiraz Saperavi
Suggested wine pairing
