Three Herb and Caper Sauce
½ cup each basil, mint and parsley leaves
2 cloves garlic, roughly chopped
2 tablespoons capers
6 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper
½ medium red onion, chopped
3 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 cup packed parsley leaves
1 tablespoon sherry or red wine vinegar
4 tablespoons olive oil
1 tablespoon water
½ teaspoon sea salt
¼ cup sour cream
½ cup horseradish sauce
¼ cup cream, softly whipped
sea salt and ground pepper
Use your favourite cut of beef – I have used a large piece of rump and bone-in scotch fillet.
Rub lightly with oil and season generously with sea salt and ground pepper.
Cook on a preheated barbecue or ridged grill plate until done to your liking.
Transfer to a large platter and rest for a few minutes. Serve with one or all of the following sauces.
Three Herb and Caper Sauce: Put the herbs, garlic and capers in a food processor and season well. Process until finely chopped. Add the oil and process until it is smooth and bright green. Add the vinegar. Makes 1 cup
Red Chimichurri: Put the onion, garlic, paprika, cumin and parsley in a food processor and process until finely chopped. Add the sherry and oil and process again. Add the water and salt and pulse to combine.
Horseradish Cream: Put the sour cream in a bowl and whisk until smooth. Stir in the horseradish then the cream. Season.