Name: Barbecued beef rump with panzanella salad and anchovy butter
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 8
Ingredients: Barbecued beef rump with panzanella salad; 2 clove garlic, chopped; 1 tablespoon fresh thyme leaves; 2 tablespoon olive oil; 2 tablespoon balsamic vinegar; 3 kilogram whole rump of beef; Anchovy butter; 8 anchovy fillets, chopped; 2 clove garlic, chopped; 2 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh thyme leaves; 250 gram butter, softened, chopped; Panzanella salad; 3 red capsicums; 3 yellow capsicums; 10 ripe tomatoes (1.5kg); 2/3 cup (160ml) extra virgin olive oil; 1/4 cup (60ml) red wine vinegar; 1 loaf ciabatta, crusts removed, cut into 2cm pieces; 2 tablespoon baby capers; 2 shallots (50g), sliced thinly; 1 cup torn fresh basil leaves; 125 gram small black olives

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.

Serves 8

Prep

30M

Cook

2H 10M

Marinate

40M

Total

2H 40M

Ingredients

Barbecued beef rump with panzanella salad

2 clove garlic, chopped

1 tablespoon fresh thyme leaves

2 tablespoon olive oil

2 tablespoon balsamic vinegar

3 kilogram whole rump of beef

Anchovy butter

8 anchovy fillets, chopped

2 clove garlic, chopped

2 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh thyme leaves

250 gram butter, softened, chopped

Panzanella salad

3 red capsicums

3 yellow capsicums

10 ripe tomatoes (1.5kg)

2/3 cup (160ml) extra virgin olive oil

1/4 cup (60ml) red wine vinegar

1 loaf ciabatta, crusts removed, cut into 2cm pieces

2 tablespoon baby capers

2 shallots (50g), sliced thinly

1 cup torn fresh basil leaves

125 gram small black olives

Method

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.

Women's Weekly Food

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