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.

  • 30 mins preparation
  • 2 hrs 10 mins cooking
  • 40 mins marinating
  • Serves 8
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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
  • 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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