PICANHA WITH SMASHED POTATOES & ANCHOVY VINAIGRETTE

SERVES 4 PREP + COOK 4 HOURS 30 MINS + STANDING

FIVE INGREDIENTS

1kg chat potatoes 1.5kg beef rump cap 3 fresh long red chillies 15 anchovy fillets ¼ cup finely chopped fresh oregano leaves, plus extra to serve

STAPLES

2 tsp sea-salt flakes 2 tsp freshly ground black pepper ¾ cup (180ml) extra-virgin olive oil 1 tbsp white-wine vinegar

Place potatoes in a saucepan of cold salted water and bring to the boil. Cook potatoes 20 mins or until tender. Drain well, pat dry with paper towel. Cool slightly, then press down on potatoes to split slightly. Place potatoes on an oven tray.

2 Meanwhile, bring beef to room temperature. Preheat oven to 120°C/100°C fan. Place a wire rack over a large roasting pan.

3 Using a small, sharp knife, score lines 5mm apart into the fat layer of the beef. Sprinkle with half the salt flakes and half the pepper. Heat 1 tbsp of the oil in a large frying pan over high heat. Cook beef, fat-side down, 5 mins or until golden. Turn and cook until browned all over. Place beef on rack in roasting pan. Pour excess beef fat from frying pan over potatoes on tray. Toss to coat, then season with remaining salt and pepper.

4 Roast beef 3½ hours for medium-rare or until cooked to your liking. Roast potatoes alongside beef for last 30 mins. Remove beef from oven. Rest, covered loosely with foil, 30 mins.

5 While beef is resting, increase oven to 240°C/ 220°C fan. Roast potatoes a further 15 mins or until golden and crisp.

6 Seed chillies. Finely chop chillies with anchovies. Process or blend anchovy mixture with oregano, vinegar and remaining oil until combined.

7 Spoon vinaigrette on beef and slice beef. Serve with potatoes, topped with extra oregano.