Grilled Rump Cap Steaks
Grilled Rump Cap Steaks offer a succulent and flavorful main dish that is perfect for any gathering or weeknight meal. This recipe features tender rump cap steaks grilled to perfection and paired with a vibrant chimichurri sauce, making it an irresistible choice for meat lovers. The marbling in the steak ensures a juicy bite, while the tangy chimichurri adds a fresh kick. With easy-to-follow instructions, even novice cooks can impress family and friends with this mouthwatering dish. Serve it alongside your favorite sides for a complete meal that’s both satisfying and delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2.5 lbs rump cap
- coarse sea salt
- 2 cups parsley (finely chopped)
- 2 cups cilantro (finely chopped)
- 2 cloves garlic (minced)
- 3 tbsp red apple vinegar
- ½ cup olive oil
- Juice of 1 lime
- salt (to taste)
- pepper (to taste)
- pinch of red pepper flakes (optional)
Instructions
- Cut the rump cap into 1-inch thick steaks and season generously with coarse sea salt.
- Set up your grill for indirect dual-zone cooking.
- Cook steaks on the cooler side until they reach an internal temperature of 80°F.
- Flip the steaks and cook until they reach 115°F.
- Sear over direct heat until reaching an internal temperature of 130°F.
- Remove from heat and let rest for 5-10 minutes before slicing.
Nutrition
- Serving Size: 1 steak (approximately 3 oz)
- Calories: 290
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 80 mg
Find it online: https://emmadishes.com/grilled-rump-cap-steaks/