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Steps
- Trim and remove any excess silver skin from the bottom of the rump cap.
- Slice the rump cap into thick steaks with the grain for tenderness.
- Skewer the rump cap with the rotisserie and secure tightly with the forks at each end.
- Season all sides of the Rump Cap with plenty of quality salt.
- Set the gas barbecue to high heat and allow to preheat for 10 minutes.
- Place the rotisserie Rump Cap into the BBQ and close the lid.
- Allow to cook with the lid closed for roughly 30-45 minutes until the meat has hit an internal temp of 50C.
- Meanwhile; prepare the ingredients for the Salsa Verde;
- In a small mixing bowl combine the juice of 1 lemon, 3-4 minced garlic cloves, 1tbsp finely diced capers, 1/2 cup chopped Italian parsley, 1.5 tsp salt flakes,1/4 cup red wine vinegar and 1/2 cup extra virgin olive oil.
- Mix well and allow to soften.
- Once the Rump Cap has come up to temp remove from the barbecue and allow to rest for 10-15 minutes.
- Remove the Rump Cap from the skewer and slice against the grain.
- Serve on a large dish with plenty of the fresh Salsa Verde over the top.
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