for 4 people

To prepare

800 g

beef rump

Charcoal/gas/electric grill

1 ½ tbsp	olive oil
1 tsp	salt
a little	pepper

Chimichurri

200 g	pineapples, cut into cubes
1 bunch	parsley, finely chopped
1 bunch	coriander, finely chopped
1	garlic clove, finely chopped
½ dl	olive oil
2 tbsp	white balsamic vinegar
¾ tsp	Fine Food Chile Chipotle
¼ tsp	salt
a little	pepper

How it's done

To prepare

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Charcoal/gas/electric grill

Brush the meat with oil, season. With the lid down, grill the meat over/on a medium heat (approx. 200 °C) for approx. 10 mins. all over. Slide the meat to the edge of the grill, finish grilling over indirect heat (approx. 200 °C) for approx. 20 mins. Remove the meat from the grill, wrap tightly in foil and leave to rest for approx. 5 mins.

Chimichurri

In a bowl, mix the pineapple with all the remaining ingredients.

To serve

Carve the meat, serve on a platter, top with the chimichurri.

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