Fire-roasted Nature’s Fresh rump steak with romesco, pickled capsicums & lemon

20 mins
10 mins
  • 4 x 200g Nature’s Fresh rump steaks
  • 2 tsp celery salt
  • ¾ cup extra virgin olive oil
  • 1 cup roasted capsicums, cut into fine strips
  • 2 tsp sherry vinegar
  • 1 tsp brown sugar
  • 1 tsp mustard powder
  • 4 pieces day-old sourdough bread, crusts removed
  • 100g hazelnuts, toasted
  • 2 cloves garlic
  • 2 tsp capers
  • 3 tsp smoked paprika
  • 1 tsp ground cumin
  • finely-grated zest and juice of 2 lemons
  • sourdough bread, to serve
  • Season the steaks with celery salt and rub with 1 Tbsp extra virgin olive oil. Set aside. Toss the capsicums, vinegar, brown sugar, mustard powder and 1 Tbsp extra virgin olive oil, then season with salt and pepper. Set aside.
  • Combine the bread, hazelnuts, garlic, capers, spices, zest and juice in a food processor and pulse until coarse. Add the remaining olive oil and season with salt and pepper, then pulse several times to combine.
  • Cook the steaks over hot barbecue coals for 8 minutes, turning several times, until medium. Rest for 3 minutes. Carve and serve with romesco sauce, pickled capsicums and sourdough bread.