1. Dry Brine Rump Cap
Mix paprika, salt, sugar, garlic powder, cumin and pepper together until well combined. Take the picanha and score the fat cap at 1-2cm intervals with a sharp knife, cutting down to but not through the meat. Apply rub generously all over the rump cap, including the fat. Place fat cap up on a wire rack set over a tray. Refrigerate uncovered overnight.

2. Wood-fired Bread Dough
Combine the flour, yeast and salt in a large bowl. Add the cold water and olive oil and mix until a shaggy dough forms. Cover tightly with cling film and leave at room temperature for 1 hour. Transfer to the fridge for a minimum of 12 hours or up to 3 days.

3. Romesco
Toast the flaked almonds in a dry frying pan over medium heat until golden - approximately 3-4 minutes. Remove and set aside. Add the unpeeled garlic cloves to the pan. Cook, turning occasionally, for 8-10 minutes, until the skin is charred and the inside is soft and sweet. Squeeze the garlic from its skin. Place capsicums, semi-dried tomatoes, garlic and 80g toasted almonds in a food processor. Add the oil, vinegar, smoked paprika and chilli flakes. Process until you form a cohesive, spoonable mixture (texture should be similar to pesto). Can be made up to 3 days ahead and refrigerated. Warm very gently before service.

4. Smoke Rump Cap
Set up smoker with wood chips and bring to a steady 120°C. Place the rump cap fat-cap up directly on the rack. Smoke low and slow for 1-1 1/2 hours, maintaining a consistent temperature throughout. The rump cap is ready when the internal temperature reaches 50°C. Remove from the smoker and rest, loosely covered, for 30 minutes (or up to 60 minutes).

5. Leeks
Trim the dark green section off the leeks. Leave the root end intact and halve the leeks lengthways. Brush with oil. Place cut-side down on a screaming hot cast iron pan or over direct heat on a grill. Cook for approximately 2 minutes each side, until charred and tender. Finish with a squeeze of lemon juice and a sprinkle of flaky salt. Keep warm.

6. Wood-fired Bread
Remove dough from the fridge 30 minutes before firing. Sprinkle dough with a little flour and dust a work surface with semolina. Divide dough into 3 portions and stretch carefully by hand into a rough oval. Drizzle lightly with olive oil. Cook directly on the floor of a wood-fired oven or on a preheated pizza stone at maximum heat for 3–5 minutes, until puffed, blistered and charred in spots. Drizzle with a little more olive oil and sprinkle with parsley and salt. Slice into pieces or serve whole.

7. Sear Rump Cap
Heat a heavy cast iron pan over high heat. Add the oil. Place the smoked picanha fat-cap down in the pan, pressing down firmly, for 2–3 minutes until the fat cap is golden, rendered and beginning to crisp like crackling. Turn onto the meat side and sear for a further 60 seconds.

8. Serve
Spoon a generous amount of romesco onto a large warm sharing plate or board. Slice the rump cap into approximately 1.5cm slices. Arrange on top of the romesco. Garnish with micro herbs. Place the charred leeks on a separate smaller plate and scatter the remaining 40g toasted almonds over the top. Serve with the warm bread and a small dish of aioli.