Barbequed Rump Cap

Preparation

1. Bring beef rump to room temperature 30 minutes before cooking. Sprinkle the rock salt all over the meat. Secure 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.
2. Cook, rump until a core temperature of between 58◦C- 65◦C for medium is reached or until cooked to your liking. Tap skewer to knock off any extra salt. Transfer to a tray, cover loosely with foil to rest for half the cooking time.
3. Serve with chimichurri sauce, roasted bell peppers and a green salad.

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