1,3 kg Roast rump steak
16 medium potatoes
16 medium mushrooms
4 ripe spiced tomatoes on stem
1 large cucumber or
4 school gherkins (small cucumbers)
4 to 8 spring onions
1 to 2 lettuce (iceberg lettuce is suitable)
1 red chili pepper
1 green chili pepper
16 green or black olives
1 can of Feta cheese, diced or
1 dry Feta cheese for grater
1 bunch chopped parsley
3 parts olive oil and 1 part Heidelberg apple cider vinegar
salt and freshly ground black pepper
Roast rump steak on the grill with accessories
Procedure without liability: Start by preparing the meat to a red wine marinade. Trim any sinews and too much fat, cut grooves in the surface. Sprinkle salt and freshly ground pepper in the "wound". Set rump roast in a foil tray and pour a little red wine over and put it in the refrigerator until 1 hour before you use it. The potatoes are not peeled but washed from the soil. 4 potatoes wrapped in aluminum foil with olive oil and salt. Mushroom brushed clean of soil - but without water - and packed in aluminum foil with olive oil, salt and pepper as the potatoes with 4 in each package. Put it in the refrigerator until 1 hour before you use it. It all can be prepared in the morning, so it just ready for a good barbecue where simply the salad is made ??while the meat grilling. The salad can be prepared as well, but there must not be poured oil, vinegar and salt before it is served, as it is not "crisp" more.
The recipe with regard to times and temperatures is for my charcoal grill with built-in heater for lighting the charcoal. The grill was made ready with heater and coal and turned on at 15.00 o'clock. 16.00 o'clock, the temperature was 230 °C and rump roast has been placed on the grid with the cutted surface down. After 8 minutes, it was turned and got another 7 minutes. Then the rump roast was put in tin foil tray and put on the grid again with potatoes in tin foil around. The heater was turned off and the temperature dropped to 200 °C, which was maintained throughout the process. After 40 minutes the core temperature was 60 °C and the roast was taken out and wrapped in tin foil and a tea towel. After the roast had rested for 30 minutes, the temperature was increased to 68 °C, and the meat was "medium done". Mushroom packages came in while the meat rested, so everything was ready at 17.30 o'clock. The salad was portion served and the dressing was poured onto at the table.
Shopska salad: Cut the tomatoes into quarters. Peel the cucumber and cut it into cubes. Spring onions cut into small slices and the salad cut into small strips. Chili peppers and olives cut into very small slices. Parsley chopped. Feta cheese can be bought, diced or whole pieces which torn over the salad. Serve either in a large bowl or portion served. Olive oil, apple cider vinegar and salt poured/sprinkled first over before serving. Adjust how strong you want to make the salad with chili peppers, removing the seeds out is the salad not as strong (hot).
Serving: Out in the open air around the grill a late evening hours.
Garnish: There is hardly anything other than chopped parsley, that makes it.
Drinks: A good red wine is the case. I used an Italian red wine Gran Rosso Negroamaro Primitivo from the supermarket.