Bbq Rump with Salsa Verde

Serves 6

INGREDIENTS:

1 x whole 800g rump steak

sea salt and freshly ground black pepper

olive oil

For the Salsa Verde

1 tablespoon white wine vinegar

4 sprigs fresh basil, leaves torn

2 sprigs of flat leaf parsley, roughly chopped

2 garlic cloves, crushed

2 anchovy fillets, chopped

2 tablespoons capers, chopped

80ml extra-virgin olive oil

METHOD:

To make the salsa verde, place all the ingredients in a mixing bowl and stir together. Set aside.

Preheat a char-grill pan or barbecue over high heat. Sprinkle the steak with sea salt and freshly ground black pepper, and brush with olive oil. Cook for three minutes each side for medium rare Thinly slice the steak onto a large serving platter, and drizzle the salsa verde over the meat.