1. Slice the Rump Cap in to thick steaks with the grain for tenderness.

2. Season both sides of the Rump Cap with quality salt.

3. Skewer the Rump Cap with the rotisserie and secure tightly with the forks at each end.

4. Season the fat cap before placing in to the BBQ.

5. Pour 1 full chimney of hot charcoal in to the barbecue with half of the lit charcoal on each side.

6. Place the rotisserie Rump Cap in to the bbq and close the lid.

7. Allow to cook with the lid closed for roughly 1 hour until the meat has hit an internal temp of 52C.

8. Remove and allow to rest for 15 mins.

9. Meanwhile prepare the ingredients for the Chimichurri.

10. In a small mixing bowl combine 1/2 cup chopped Italian parsley, 1/2 cup chopped fresh coriander, 1 finely chopped shallot, 4 finely diced garlic cloves, 1 finely diced red chilli, 3/4 cup extra virgin olive oil, 1/2 cup red wine vinegar and 1.5 tsp salt flakes.

11. Mix and allow to soften.

12. Remove the Rump Cap from the skewer and slice against the grain.

13. Serve on a large dish with plenty of the fresh Chimichurri over the top.