Beef rump cap, bitter leaves, pickled beetroot, mustard

Beef rump cap is an under used cut in the UK. It’s a very popular cut used in South America, and has a depth of flavour. It is important prior to cooking the steak, to be left at room temperature for 40minutes.

1. Firstly cook the beetroot. Place beetroot in a sauce pan covering with enough water, and simmer for 35minutes.
2. Make the pickling agent, place all ingredients in a sauce pan, bring to a simmer for 3minutes then take off the heat and set aside.
3. To make the dressing crush the roasted garlic add the rest of the ingredients except the olive oil and mix, then slowly add the olive oil, season and taste. Set aside
4. Once beetroot is cooked, peel cut each bulb of beetroot into 8 pieces, then place into the pickling agent.
5. Heat a frying pan, season the rump cap steak drizzle with olive oil, place in a pan and cook on 3 minutes each side , take out and sprinkle with the zatar, allow to rest for 15minutes, then slice to the desired thickens.
6. Add mayonnaise into a mixing bowl, season, add salad mix and taste
7. Place rump on a plate and build layers with the components, pickled beetroot, rump, salad, pickled beetroot