Ingredients

  • for the beef:
  • rump roast (cut into two large pieces, cook to your liking)
  • salt and pepper
  • for the wild irish salad:
  • 2 tblsp capers
  • 3 cloves of garlic (peeled)
  • 4 scallions (peeled)
  • 5 anchovies
  • rape seed oil
  • chick weed (washed and dried)
  • flat leaf parsley (washed and dried)
  • (any selection of leaves can be used in this recipe)

Method

  • For the Beef:
  • We used rump as a more economical and flavoursome alternative to fillet steak.
  • We used an open wood ember grill built by the scouts of Clough Jordan.
  • Season the meat well and put on the grill to cook. Turn occasionally.
  • When the meat is cooked allow the meat to stand for 15 minutes.
  • For the Wild Irish Salad:
  • Finely chop the capers, garlic, scallions and anchovies on a board.
  • Put the salad leaves in a bowl and sprinkle caper mix into the bowl.
  • Dress the salad with some rapeseed oil - this simply means pour some oil over the salad and mix around.
  • Serve with the chargrilled rump steak.