Recipe
Barbecued Rump with Chimichurri, Roasted Peppers
- Serves 4
- Prep Time 15 mins
- Cooking Time 40mins
Ingredients
- Serves 4
Method
- For Chimichurri: Combine ingredients for Chimichurri and set aside.
- For peppers: place on grill, cook for 20 minutes, turning, as each side blackens and they start to collapse. Remove from heat, place on a serving plate and drizzle with olive oil and balsamic.
- Bring rump to room temperature 30 minutes before cooking. Sprinkle with rock salt all over. Skewer rump. Add the meat skewer to a rotisserie grill, allowing the meat to turn. Otherwise, place it on the barbeque grill, over medium heat, with the fat side down.
- Cook the meat to you reach desired doneness. If using a barbeque, turn regularly and monitor temperature. Tap skewer to knock off any extra salt. Remove from heat and cover loosely with foil, rest for half the cooking time.
- Serve with chimichurri sauce, roasted bell peppers and a green salad.
Tips
- When cooking to the desired doneness, it is best to probe the meat with a thermometer. Check our cooking conversion times for an indication of desired doneness, temperature and cook time.
- For chimichurri, a food processor or blender can be used. Place all ingredients except oil in a food processor or blender, process until combined. While motor is running pour in oil in a thin steady stream until combined.
- Rump Cap can also be known as Picanha.