Weekend Recipe: Brazilian-style beef rump cap with chargrilled vegetables:

Motherpedia: What is your advice to anyone who wish to join My Kitchen Rule, honestly?

Jac and Shaz: Practice, Practice, Practice! Build on the things that you already cook and focus on cooking Proteins perfectly…particularly Beef – this can make or break the final dish.

Preparation: 15 minutes
Cooking: 15 minutes
Serves 4

Ingredients
600g thinly sliced beef rump strips, fat trimmed
Garlic paste
4 cloves garlic
2 tsp of sea salt flakes
4 tbsp of extra virgin olive oil
2 small zucchini, sliced thinly lengthways
1 red capsicum, quartered, seeds and stem removed
200g button mushrooms
12 sprigs thyme, plus 1 tbsp of leaves

Method
1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.

2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.

3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.

4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.

For more recipe inspiration to help you create delicious and healthy mid-week meals the whole family will enjoy, please visit betteronbeef.com.au.