Rump Cap & Charred Jalapeño Salsa

Cooking time: 45 mins

SERVES: 2-4

Ingredients

-800g rump cap.
-3g ground coriander seed.
-3g cumin.
-5g smoked paprika.
-1g cinnamon.
-1 tomato.
-1 lime.
-1 mango.
-1 red onion.
-20g coriander.
-4 jalapeños.
-salt & pepper.

Method

-Zest a lime then char well with your jalapeños. Slice and dice your tomato, red onion, mango and jalapeños then mix in a bowl with your chopped coriander leaf, juice of the lime, salt and pepper.
-trim the fat off of your rump cap and score then in a cast iron pan roast fat side down for about 3 to 4 minutes. Use the rendered fat to make your spiced oil to brush over the steak after it has been pan fried. Brown the rest of your steak, brush with your spiced fat beef and place into 100° oven for around 30 to 35 minutes until you reach a core temperature of 54°. Leave to rest for five minutes then Slice & enjoy.