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.


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



  • 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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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.

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