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Rump Cap with Herby Noodles & Asian Chimichurri

Serves: 6 to 8
Prep Time: 25 mins
Cook Time: approx 1 hour

Ingredients

BEEF & HERBY NOODLE SALAD

  • 1 x 1.2-1.5kg piece Beef Rump Cap
  • 250g rice noodles, cooked as per packet instructions
  • 1 cup coriander, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • 3/4 cup salted peanuts, roughly chopped
  • 3 spring onions, thinly sliced
  • 2/3 telegraph cucumber, thinly sliced

ASIAN CHIMICHURRI

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • Zest + juice 1 lime
  • 2 teaspoons freshly grated ginger
  • 3 tablespoons finely chopped red onion
  • 2 cloves garlic, minced
  • 1 red chilli, finely diced
  • 1 1/2 teaspoons sea salt
  • 1/2 cup parsley, finely chopped
  • 1/4 cup coriander, finely chopped

Method:

Bring the rump cap up to room temperature. Pre-heat a BBQ with a hood on high. Slice into three equal slices widthways and pat all pieces dry. Curl them into a C-shape and thread onto a large skewer. Salt liberally with sea salt. Brush olive oil onto the griddle plate of your BBQ then sear the meat on all sides over a high heat. Turn the heat down low, close the lid and leave to cook at 150ºC for 50 minutes or until done to your liking. Remove from the BBQ, set on a wire rack over a plate (to catch those lovely tasty juices and keep the crust from going soggy) and leave for 10 minutes before slicing thinly.

While the meat is cooking, put all the salad ingredients into a large bowl or serving platter, reserving a handful of peanuts to garnish. Mix the chimichurri ingredients in a small bowl then pour most of it over the salad and mix well, then garnish with the extra peanuts. Serve alongside the sliced rump cap.

You can easily make this dish with our delicious Rump Roast. Sear your roast in a hot pan over a high heat with some olive oil on all sides, then cook in the oven at 150ºC for 50 minutes or until done to your liking.