Main Dishes

Barbecued Rump Steak with Salsa Verde and Spring Onions

Rump is a wonderful cut of beef: it’s a little chewier than fillet or rib, but full of flavour. A wood-fired or charcoal grill will give the best results, but you can still cook a great steak on a gas barbecue. Salsa verde traditionally includes milk-soaked breadcrumbs and a chopped hard-boiled egg, but I like this variation for its lightness.

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