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Whole BBQ Rump Sharing Steak with Smoked Onions and Chimichurri by Adam Byatt

  • People

    Serves 4

  • Prep Time

    10 min.

  • Cooking Time

    20 min.

  • BBQ Temperature

    260-290°C

  • Method

    Direct

Ingredients
Instructions

the Ingredients

Steak 01
  • 1 x 500g Rump Steak Thick Cut
  • 6 Roscoff Onions (cut in half skin remaining)
  • 1 Tsp Sugar
  • 100ml Chardonnay Vinegar
  • Maldon Salt

For the Sauce

  • X2 Green Chilis
  • 3 Large Shallots (finely chopped)
  • ½ Bunch Chopped Parsley
  • ½ Bunch Chopped Coriander

Special Equipment

  • Weber Crafted Sear Grate
  • Weber Connect

Instructions

  • Season, then cook the rump steak on the sear grate to your desired doneness.
  • While the steak is cooking, place the onions face down on the barbecue until dark and charred.
  • Boil the sugar and vinegar in a saucepan on the side burner.
  • Place the onions into the sugar and vinegar and simmer for 5 minutes to carmelise.
  • For the chimichurri: mix the coriander, parsley, shallots, and chili, add olive oil and Maldon salt in a bowl and set aside.
  • Check the steak with the Weber Connect probe and remove from the barbecue when it's at your desired internal temperature.
  • Coat the steak on both sides with the chimichurri sauce and rest for 10 minutes.
  • Carve the steak and season well. Place the caramelised onions around and serve.

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