Barbecue with Festeja Rump Cap with garlic

How to Prepare

1 – Cut the rump cap piece (against the fibers) into 4 parts.
2 – Thread them on a barbecue skewer.
3 – Place the butter, garlic, and Parrilla salt in a bowl. Mix well.
4 – Rub the garlic paste all over the rump cap and put it on the grill, over a high heat and at a height of 40 centimeters.
5 – When browned, remove from the grill and slice the browned part while the meat is still on the skewer.
6 – The rest of the meat, which will be rare, should be seasoned with the garlic paste and placed on the grill until it is roasted again.
7 – The purpose of this recipe is to serve it as you would in a steakhouse.
8 – The dish is ready! Just serve and enjoy it!