Serves 4-6

Ingredients

• Approx 1.5kg piece of beef rump
• Sea salt
• Freshly ground black pepper
• Extra virgin olive oil
• 1 tsp of grated ginger
• 2 sprigs of fresh rosemary, picked and chopped

METHOD

Lightly rub olive oil over the beef and massage the grated ginger and rosemary into the meat. Season with salt and pepper ready for roasting on your Auspit. 

We roasted our beef over heat beads on a firetray at a moderate to high heat level for one hour. This resulted in a medium rare piece of beef. 

Carefully remove the beef from the Auspit rod and allow it to rest for 10 minutes. Slice the beef and serve with your choice of salad.

This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop

Category: Cooking
Written: Tue 01 Mar 2016
Printed: March, 2016
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