Reverse seared Nature's Fresh rump cap with skordalia and zhoug

15 mins
90 mins
  • 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.