Fire-roasted Nature’s Fresh picanha with radish salad, chimmichurri & grilled flatbread

10 mins
20 mins
  • 800g piece Nature’s Fresh beef rump cap
  • sea salt flakes and freshly-ground black pepper
  • 1 Tbsp mustard seed oil
  • 1 bunch parsley leaves, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 long red chilli, seeded and finely diced
  • 1 Tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • 6 radishes, shaved
  • 1 bunch asparagus, finely sliced
  • 1 dragon fruit, diced
  • Grilled flatbread, to serve
  • Season the beef rump cap generously with salt and pepper, then rub with mustard seed oil. Arrange on grill over barbecue coals and cook for 20 minutes, turning regularly, until medium. Allow to rest for 3 minutes.
  • Combine the parsley, oregano, garlic, chilli, vinegar and extra virgin olive oil in a bowl and season with salt and pepper. Mix the radish, asparagus and dragon fruit in a second bowl. Carve the beef and serve with the salad, sauce and grilled bread.