Quick & Easy

Barbecued beef rump with panzanella salad and anchovy butter

Jazz up your standard weekend barbecue with this delicious grilled beef rump recipe. It's complete with a fragrant anchovy butter and roasted tomato and capsicum salad - too good.
2H 10M
2H 40M


Barbecued beef rump with panzanella salad
Anchovy butter
Panzanella salad


Barbecued beef rump with panzanella salad

1.Combine garlic, thyme, oil and vinegar in a small bowl; rub all over beef. Stand at room temperature 1 hour. Season with freshly ground black pepper and salt.
2.Meanwhile, preheat a covered barbecue to medium.
3.Cook beef on barbecue with the hood down, 1 ½ hours for medium-rare, or until cooked as desired. Remove from heat, cover loosely with foil; rest for at least 15 minutes (or up to 30 minutes).
4.Meanwhile, make anchovy butter: Process ingredients until smooth. Transfer to a small bowl, cover; refrigerate until required.
5.Then, make panzanella salad: Preheat grill (broiler). Quarter capsicums; discard seeds and membrane. Place, skin-side up, on a large foil-lined oven tray. Place under hot grill for 10 minutes or until skin blisters and blackens.
6.Cover charred capsicum with foil; stand 10 minutes. When capsicum are cool enough to handle, peel away skins.
7.Cut a small cross in the base of each tomato; plunge into boiling water, in batches, for 1 minute or until skin loosens then immediately transfer to a bowl of iced water. Cool.
8.Peel tomatoes; cut into wedges, discard seeds. Whisk oil and vinegar in a small bowl; season to taste. Ten minutes before serving, place capsicum, tomato and dressing in a large bowl with remaining ingredients; toss gently to combine.
9.Cut beef into thick slices, top with anchovy butter; serve with panzanella salad.

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