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Serves 4

Whole BBQ Rump Sharing Steak with Smoked Onions and Chimichurri by Adam Byatt

Prep Time
10 min.
Cooking Time
20 min.
BBQ Temperature
260-290°C
Method
Direct
Prep Time
10 min.
Cooking Time
20 min.
BBQ Temperature
260-290°C
Method
Direct

Ingredients

Steak 01
  • 1 x 500g Rump Steak Thick Cut
  • 6 Roscoff Onions (cut in half skin remaining)
  • 1 Tsp Sugar
  • 100ml Chardonnay Vinegar
  • Maldon Salt

For the Sauce

  • X2 Green Chilis
  • 3 Large Shallots (finely chopped)
  • ½ Bunch Chopped Parsley
  • ½ Bunch Chopped Coriander

Special Equipment

  • Weber Crafted Sear Grate
  • Weber Connect

Instructions

  • 01
    Season, then cook the rump steak on the sear grate to your desired doneness.
  • 02
    While the steak is cooking, place the onions face down on the barbecue until dark and charred.
  • 03
    Boil the sugar and vinegar in a saucepan on the side burner.
  • 04
    Place the onions into the sugar and vinegar and simmer for 5 minutes to carmelise.
  • 05
    For the chimichurri: mix the coriander, parsley, shallots, and chili, add olive oil and Maldon salt in a bowl and set aside.
  • 06
    Check the steak with the Weber Connect probe and remove from the barbecue when it's at your desired internal temperature.
  • 07
    Coat the steak on both sides with the chimichurri sauce and rest for 10 minutes.
  • 08
    Carve the steak and season well. Place the caramelised onions around and serve.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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