Asados (BBQs) are a popular pastime in Argentina, and they sure take their beef seriously. Score the fat and allow the dressing to give you a beautifully tender slice.
- 2 kg (4 lb 6 oz) beef rump, with fat cap intact
- 1 tbsp smoked sweet paprika
- 1 tbsp sea salt flakes
- 2 tsp ancho chilli powder
- 1 tsp soft brown sugar
- 1 tsp ground black pepper
- 2 cups flat-leaf (Italian) parsley leaves, roughly chopped
- 1 cup coriander (cilantro) leaves, roughly chopped
- ½ cup mint leaves, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 French shallots, roughly chopped
- 2 long red chillies, deseeded and roughly chopped
- 60 ml (2 fl oz/¼ cup) lemon juice
- 2 tbsp sherry vinegar or red-wine vinegar
- 1 tsp sea salt flakes
- ½ tsp freshly ground black pepper
- 185 ml (6 fl oz/¾ cup) extra-virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration time: 2 hours
Resting time: 20 minutes
To make the spice rub, combine the ingredients in a small bowl.
Place the beef on a clean work surface and, using a sharp knife, score the fat in a crosshatch pattern. Cut deeply, but don’t cut into the meat. (This will help to baste the meat as it cooks by evenly releasing the flavoursome fat, and it will also stop the sides of the meat from curling.) Massage the spice rub deeply into the grooves and all over the meat. Cover with plastic wrap and refrigerate for 2 hours.
To make the chimichurri, blend the parsley, coriander, mint, garlic, shallots, chilli, lemon juice, vinegar, salt and pepper in a food processor until a coarse paste forms. With the motor running, add the oil in a thin, steady stream until incorporated. Taste and adjust the seasoning, then transfer to a small bowl, cover with plastic wrap and refrigerate until needed.
Preheat a hooded barbecue grill to high and lightly grease with oil.
Place the beef, fat-side up, onto the grill, cover and reduce the heat to medium–low. Cook for 45 minutes. Turn the beef and cook for a further 15 minutes. Turn again and for another 10 minutes for medium. (You can cook a little less or more according to your preference). Transfer to a plate, cover loosely with foil and rest for 20 minutes before slicing.
Slice the beef thickly and serve on a platter drizzled with half the chimichurri. Serve the remainder of the sauce in a small bowl for guests to help themselves.
Recipe from Feed The Man Meat (Smith Street Books).