PREP TIME: 20 MINUTES
COOKING TIME: 35 MIN
SERVES: 4-6

INGREDIENTS:
1.2 – 1.6kg beef rump cap/picanha
1 large lemon
¼ cup mint, firmly packed
½ cup parsley, firmly packed
5 kawakawa leaves
2 tablespoons oregano, leavespicked from stalks
2 cloves garlic
½ medium red onion, roughly cutinto chunks
6 pieces pickled, sliced jalapenos
2 tablespoons red wine vinegar
¼ teaspoon sea salt
2 long metal skewers
125ml olive oil
+ additional 2 tablespoons olive oil

METHOD:
Remove the meat from the fridge/freezer and let it come up to room temperature. Pre-heat a BBQ with a lid to 220°C.

KAWAKAWA CHIMICHURRI
Zest the lemon into a blender, add 1 tablespoon of lemon juice alongwith the mint, parsley, kawakawa leaves, fresh oregano, garlic,jalapenos, 125 ml olive oil (use the additional 2  tablespoons olive oil to rub over the meat later) and red wine vinegar, then pulse to form a sauce. Pour out of the blender and into a serving jug. Set aside.

PICANHA
Score the fat on the top of the picanha in a 2cm cross-hatch pattern. Season well with sea salt and 2 tablespoons olive oil, rubbing the salt into the scores.
Cut the meat into 25mm thick slices. Take a piece of meat and pull its ends together to form a rainbow shape. Thread this onto a long metal skewer, retaining the rainbow shape. Repeat with the remaining pieces. You should end up with 3 pieces on each of your 2 skewers.

Rub both sides of the meat generously with olive oil and season well with sea salt. Grill on the BBQ, turning occasionally until they arecooked to your liking. We cooked ours for approximately 12-15 minutes for medium.
Put the meat onto a dish, cover in tin foil and rest for 10 minutes.Remove the pieces from the skewers and slice against the grain.

Serve with the chimichurri, crispy roast potatoes and a herby carrot and cabbage slaw.
PREP TIME: 20 MINUTES
COOKING TIME: 35 MIN
SERVES: 4-6

INGREDIENTS:
1.2 – 1.6kg beef rump cap/picanha
1 large lemon
¼ cup mint, firmly packed
½ cup parsley, firmly packed
5 kawakawa leaves
2 tablespoons oregano, leavespicked from stalks
2 cloves garlic
½ medium red onion, roughly cutinto chunks
6 pieces pickled, sliced jalapenos
2 tablespoons red wine vinegar
¼ teaspoon sea salt
2 long metal skewers
125ml olive oil
+ additional 2 tablespoons olive oil

METHOD:
Remove the meat from the fridge/freezer and let it come up to room temperature. Pre-heat a BBQ with a lid to 220°C.

KAWAKAWA CHIMICHURRI
Zest the lemon into a blender, add 1 tablespoon of lemon juice along with the mint, parsley, kawakawa leaves, fresh oregano, garlic, jalapenos, 125 ml olive oil (use the additional 2  tablespoons olive oil to rub over the meat later) and red wine vinegar, then pulse to form a sauce. Pour out of the blender and into a serving jug. Set aside.

PICANHA
Score the fat on the top of the picanha in a 2cm cross-hatch pattern. Season well with sea salt and 2 tablespoons olive oil, rubbing the salt into the scores.
Cut the meat into 25mm thick slices. Take a piece of meat and pull its ends together to form a rainbow shape. Thread this onto a long metal skewer, retaining the rainbow shape. Repeat with the remaining pieces. You should end up with 3 pieces on each of your 2 skewers.

Rub both sides of the meat generously with olive oil and season well with sea salt. Grill on the BBQ, turning occasionally until they are cooked to your liking. We cooked ours for approximately 12-15 minutes for medium.
Put the meat onto a dish, cover in tin foil and rest for 10 minutes. Remove the pieces from the skewers and slice against the grain.

Serve with the chimichurri, crispy roast potatoes and a herby carrot and cabbage slaw.