Segment: Stuart Laws’ Ultimate BBQ
Episode: S3E2
Presenter: Stuart Laws
Air Date: 17th November 2019

Ingredients

• Beef Rump Cap / Picanha
• White Asparagus
• Swan Valley Mushrooms
• Butter
• Garlic
• Lemon
• Parsley
• Flake salt
• Chimichurri sauce

Recipe

• Remove any sinew from your picanha.
• Cut your beef into 4 even sized steaks.
• Fold the steaks, and then spear them on a churrasco sword. The fat on the beef will caramelise well on the barbeque.
• Cover your beef with a generous helping of salt, then put it on the barbeque for about 5-6 minutes either side.
• Use a potato peeler to peel the asparagus, then set it to the side.
• Break your mushroom into segments.
• Take the rump cap off the barbeque and let it rest for around 8 minutes.
• Drizzle olive oil over the asparagus, coating it a bit, and then put it on the barbeque.
• Put some butter in a pan, and begin crushing and cutting your garlic.
• Put the mushrooms in the pan and let them cook for a bit.
• Once they’ve cooked a bit, add the garlic.
• Take the asparagus off the grill and squeeze some lemon juice onto it.
• Chop up some parsley and sprinkle it over the mushrooms, along with some flake salt.
• Slice up the beef, add some chimichurri sauce, and you’re ready to serve.