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    Henry Harris's barbecued rump steak

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    Henry Harris's barbecued rump steak

    Steak served with a olive oil dressing of shallots, parsley and chilli

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes, plus resting time

    Serves: 4


    • 4 slices rustic bread
    • 210 ml olive oil
    • 1 red chilli, deseeded and finely chopped
    • 2 tbsp tbsp chopped flat-leaf parsley
    • 2 shallots, finely chopped
    • 4 garlic cloves, peeled, 2 finely chopped, 2 whole
    • 1.25 kg rump steak


    1. Bring the steak to room temperature. Stoke up the barbecue and get the charcoal settled down to a good glowing heat.
    2. Meanwhile, mix together the chopped garlic, shallots, parsley, chilli and 180ml olive oil; season with sea salt.
    3. Season the beef and brush it with 1 tbsp olive oil. Cook over the hot coals for 7-8 minutes on each side, for rare. Remove from the heat. Set aside to rest for 10-15 minutes, keeping it warm. Meanwhile, toast the bread slices on the barbecue, then rub them with the whole garlic and drizzle with 1 tbsp olive oil. Cut into wide fingers.
    4. Transfer the rump to a chopping board and cut across into slices as you would a cote de boeuf. Place on a serving platter and spoon over the olive oil dressing and resting juices. Serve immediately with the garlicky grilled bread alongside to soak up the juices.

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