INGREDIENTS
1 piece of rump cap
50 grams of panko breadcrumbs
Olive oil to taste
Chives to taste
200 grams of Parmesan cheese
Salt to taste
1 clove of garlic
PREPARATION
On a very hot grill, sear the rump cap on the top and bottom for about 7 minutes.
Remove the rump cap from the grill and let it rest for 5 minutes, without cutting.
Meanwhile, in a food processor, combine the Parmesan cheese, panko breadcrumbs, garlic, olive oil, and chives.
Transfer the mixture from the food processor to a bowl and set aside.
Cut the rump cap into thick slices, approximately two fingers thick, and return each piece to the hot grill.
Add the coarse salt while the rump cap is grilling.
Roast the rump cap until desired doneness.
Spread the mixture from the food processor over the rump cap pieces, and then place a baking sheet with a few pieces of coals on top. Do this very carefully so you don't burn yourself.
Let it brown for about 3 or 4 minutes and it's ready. Serve!
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