BBQ Cape Grim beef rump with tomato, basil and bocconcini

Ingredients

• 4 Rump steaks (around 250g per portion)
• 4 Vine ripened tomatoes, cut into rough cubes
• 20 Basil leaves
• 75ml Olive oil
• 250g Bocconcini
• 25ml Balsamic vinegar
• Salt and pepper

Method

1. Pre-heat BBQ until hot registers on the hood indicator (hood down)
2. Place chopped tomatoes, Bocconcini and basil into a bowl ready to dress
3. Oil and season steak with salt and pepper and turn the BBQ down to ½
4. Place steak on char-grill and let sear for approximately 2 minutes
5. Turn steak with raw side still facing up to achieve criss cross char grill lines and wait for tiny drops of blood form on the surface (this is for medium rare), then turn over
6. Cook steak on the second side for about ½ the cooking time of the first side
7. Place steak on resting rack to rest with the BBQ turned off
8. Dress and season salad and serve with your perfectly cooked

ENJOY

View full recipe details at the Cape Grim website.