BBQ Cape Grim Beef Rump with Tomato, Basil and Bocconcini

BBQ Cape Grim Beef Rump with Tomato, Basil and Bocconcini

 

Serves 4

Ben Farley - Chef, Director and Founder
BBQ School - The BBQ Cooking School


Ben is a highly regarded and enthusiastic chef with over 20 year’s commercial experience in both high profile local restaurants such as Bilson’s and International Michelin Star establishments such as the Mirabelle in Mayfair, London. Ben also teaches the chefs of the future at Ryde Tafe and put together the BBQ School to share his knowledge and passion for food and entertaining.

Ingredients

4 Rump steaks (around 250g per portion)

4 Vine ripened tomatoes, cut into rough cubes

20 Basil leaves

75ml Olive oil

250g Bocconcini

25ml Maille Balsamic vinegar

Salt and pepper

 

Method

  • Pre-heat BBQ until hot registers on the hood indicator (hood down)
  • Place chopped tomatoes, Bocconcini and basil into a bowl ready to dress
  • Oil and season steak with salt and pepper and turn the BBQ down to ½
  • Place steak on char-grill and let sear for approximately 2 minutes
  • Turn steak with raw side still facing up to achieve criss cross char grill lines and wait for tiny drops of blood form on the surface (this is for medium rare), then turn over
  • Cook steak on the second side for about ½ the cooking time of the first side
  • Place steak on resting rack to rest with the BBQ turned off
  • Dress and season salad and serve with your perfectly cooked

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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It comes from Tasmania which is regarded as the freshest area in the world.........and it’s hormone free.
David Richardson, Village Meats

Restaurants & Retailers

Black Cow Bistro, 70 George St, Launceston TAS

Black Cow Bistro, 70 George St, Launceston TAS

Jing An Shangri La, Shanghai China

Jing An Shangri La, Shanghai China

Butcher's Block, 280 Queens Pde, Clifton Hill

Butcher's Block, 280 Queens Pde, Clifton Hill

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

Our Farmers

Dallas & Jenny

DJ & JJ House

Jackie Marshall

Jackie Marshall

Andrew Kay

Andrew Kay

Stephen Pilkington

Stephen Pilkington

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
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