4 x 300g thick-cut rump steaks
Sea-salt flakes and freshly ground black pepper
1 Tbsp dijon mustard
2 Tbsp mixed peppercorns, cracked
1 Tbsp coriander seeds, cracked
1 Tbsp cumin seeds
1 Tbsp caraway seeds
12 cloves garlic
1 head cauliflower
¼ cup extra virgin olive oil
1 brown onion, very finely sliced
1 cup aborio rice
3 cups tomato juice
2 Tbsp tomato paste
1 Tbsp smoked paprika
2 sprigs rosemary, leaves finely chopped
Parsley and lemon cheeks, to serve
Season steaks generously with salt, then rub with mustard. Mix peppercorns, coriander seeds, cumin and caraway, and press onto steaks. Cover and set aside for 30 minutes.
Slice 4 cloves garlic and press into caulflower florets. Season well and drizzle with half of the olive oil. Wrap in 4 layers of aluminium foil, then bury in coals. Cook for 45 minutes.
Meanwhile, put onion and remaining olive oil in a frying pan and cook, stirring, for 2 minutes. Crush remaining garlic and add to pan with rice. Cook, stirring, for 2 minutes. Mix in tomato juice, tomato paste, paprika and rosemary. Cook, stirring, for 25 minutes, until liquid is absorbed. Set aside for 15 minutes.
Drape steaks on hot coals and cook for 3 minutes on each side. Scrape away spices. Unwrap cauliflower, cut away scorched parts and chop. Garnish cauliflower and steaks with parsley, and serve with rice and lemon.
Herbs and spices really only last between 3-6 months at peak flavour and aroma. To extend their life a little, never add them directly from their container over a steaming dish.