Reverse seared Nature's Fresh rump cap with skordalia and zhoug
1kg Natures Fresh rump cap
2 medium potatoes, peeled
12 cloves garlic, minced
finely grated zest and juice of 3 lemons
1 cup almond meal
1¼ cups extra virgin olive oil
sea salt flakes and freshly-ground black pepper
4 jalapeno chillies
1 bunch parsley
1 bunch coriander
½ bunch mint
1 tsp cumin seeds, toasted and cracked
½ tsp coriander seeds, toasted and cracked
pinch chilli flakes
Use a sharp knife to score the fat cover on the beef in fine parallel lines. Put into a ziplock bag, squeeze out the air, then seal. Put this into a second ziplock bag and repeat. Immerse the bag into a saucepan of very warm, but not hot, water. Ideally it should be about 60°C. Keeping the temperature reasonably constant, leave the beef in the water for 1 hour.
Steam the potatoes until very tender, then press through a fine sieve. Mix in half the garlic, half the zest, half the juice and the almond meal. Beat well, then fold in ½ cup extra virgin olive oil and season with salt.
Using a pair of tongs, hold the jalapenos over a flame until blackened, then put in a bowl, cover with cling film and set aside to cool. Peel over the skin, remove the seeds, then place in a blender with the herbs, spices, remaining zest, remaining juice and ½ cup olive oil. Purée until smooth, then season with salt and pepper.
Remove the beef from the bag, then drizzle the beef with the remaining oil and season with salt. Cook on a hot griddle for 12 minutes, turning regularly, until very well browned and 66°C in the middle. Set aside to rest for 5 minutes, then carve and serve with the skordalia and zhoug.