Portuguese Beef Rump & Charred Pineapple Bar

• In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add beef rump, turning to coat.

• In a second medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste and set aside.

• Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. • Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!