For Father’s Day it has to be something special and for me it has to be Rump Cap. In the US it’s called Sirloin cap, but Brazil is where it’s possibly the most famous and is known as Picanha!
An individual muscle from the larger collection of muscles known as the Rump, this muscle has a beautiful flavour and texture; and once tasted isn’t soon forgotten! A little bit of simple prep in the morning leaves the rest of day free to enjoy some carefree family time before an early evening BBQ. Good quality meat, simple flavours and an easy cooking method; what’s not to like?!
- 800g Rump cap
- ½ pkt rosemary, stripped & chopped
- ½ pkt chives finely chopped
- 3 tbsp wholegrain mustard
- 3 tbsp rapeseed oil
- 3 anchovy fillets, finely chopped*
(*substitute with 1 tbsp Maldon Salt)
- 2 tsp freshly ground black pepper
- Combine the rosemary, chives, mustard, oil, anchovy (salt) and pepper in a bowl before massaging over the rump cap and leaving to infuse in the fridge for a minimum of 2 hours.
- Remove the rump from the fridge 45 minutes before you’re going to cook it to allow it to come up to room temperature and soften.
- Setup your BBQ for 200-220oC 50:50 direct:indirect heat and preheat with the lid down and vents open.
- Put the Rump cap on the grill over the area of indirect heat and replace the lid, keeping vents fully open on a charcoal grill.
- Roast for 20 minutes before checking the internal temperature using a digital temperature probe. When the internal temperature reaches 55c move to the area of direct heat for 1 minute per side keeping the lid down as much as possible
*If you like your beef a little more well cooked, cook to 65c over the indirect heat before searing over direct heat for a minute per side.
- Remove from the BBQ to a warm plate, cover with foil and rest for 10-15 minutes before slicing.